How to Rehydrate Guajillo Chiles
Everything you need to know about chile guajillo: Mexico's most versatile dried chile. It has a mild heat, fruity-earthy flavor, and adds a gorgeous red color to sauces, enchiladas, and stews. Learn how to rehydrate, store, and substitute guajillo chiles, plus recipes.
Ingredients
- 6 Chile guajillo
- 2 cups Boiling water
Instructions
- Clean. Wipe the chiles with a damp towel to remove any dust.
- Remove stems and seeds. Cut off the top of each chile, slice lengthwise, and shake out the seeds. Remove the veins too if you want milder heat.
- Toast (optional but recommended). Heat a dry skillet over medium heat. Press each chile flat and toast for 15 to 30 seconds per side until fragrant and slightly darkened. Do not burn them. Burnt chiles taste bitter.
- Soak. Place the toasted chiles in a heat-proof bowl and cover with 2 cups of boiling water. Let sit for 15 to 20 minutes until completely soft and pliable.
- Drain and use. Transfer the softened chiles to a blender with about 1 cup of the soaking liquid. Blend until smooth for sauces and salsas. Or chop the chiles and add directly to stews.
Notes
Save the soaking liquid. It's full of chile flavor. Use it as part of your sauce, soup, or broth.
Microwave shortcut: Place seeded chiles in a microwave-safe bowl with water. Microwave on high for 3 minutes, then cover and let sit until soft.
For more heat, add 1 to 2 chiles de árbol along with the guajillos when soaking.
Storage: Rehydrated chiles keep in the fridge for up to 4 days or in the freezer for up to 6 months. Try these rehydrated chiles in my chile colorado with potatoes or in salsa tlaquepaque.