What is Guajillo Chile Pepper?
The guajillo chile pepper is one of the most used dried chiles in Mexico, and for good reason. It has a bright red color, a tangy, berry-like flavor and only mild heat, so it can be the main flavor of a sauce without making it too spicy. If you have ever had a deep red enchilada sauce, pozole rojo or birria, you have probably tasted guajillo.
Shop guajillo
Guajillo powder goes straight into sauces, rubs and chili. Whole dried guajillos are for toasting, soaking and blending into smooth, authentic red sauces.
What is a guajillo chile?
Guajillo is the dried form of the mirasol chile, grown mainly in central and northern Mexico. The dried pods are long, smooth and shiny, with a deep burgundy-red skin. Guajillo, ancho and pasilla are often called the “holy trinity” of Mexican dried chiles, because so many classic sauces start with a combination of them.
How hot is a guajillo chile?
Guajillo usually measures between 2,500 and 5,000 Scoville Heat Units (SHU), about the same as a mild to medium jalapeño. That gives a gentle warmth that most people enjoy.
What does guajillo taste like?
Guajillo tastes tangy and fruity, with notes often compared to cranberry, green tea and a light smokiness. It is brighter and less sweet than ancho, and it gives sauces a vivid brick-red color.
| Chile | Heat | Flavor | Use it for |
|---|---|---|---|
| Guajillo | 2,500 to 5,000 SHU | Tangy, berry-like, bright | Red sauces, pozole, birria, adobo |
| Ancho | 1,000 to 2,000 SHU | Sweet, raisin-like, deep | Mole, chili, enchilada sauce |
| Puya | Hotter than guajillo | Fruity, sharper heat | Adding heat to guajillo sauces |
| New Mexico Red | 800 to 1,400 SHU | Earthy, sweet | Red chile sauce, beans |
Traditional dishes that use guajillo
- Enchilada sauce: guajillo is the base of many red enchilada sauces. For a shortcut, use Enchilada Seasoning.
- Birria: slow-braised beef or goat in a guajillo and ancho broth, served with the broth for dipping.
- Pozole rojo: hominy and pork soup colored with guajillo.
- Adobo and al pastor marinades: guajillo blended with vinegar, garlic and spices.
- Tamales: guajillo sauce for red pork or chicken tamales.
How to prepare whole dried guajillos
- Wipe the pods clean. Cut off the stems, slit them open and shake out the seeds.
- Toast in a dry skillet over medium heat for 15 to 30 seconds per side, just until fragrant and slightly puffed. Do not let them blacken; burned chiles taste bitter.
- Cover with very hot water and soak 15 to 20 minutes until soft.
- Blend with a little fresh water or broth until very smooth. Guajillo skins are tough, so strain the sauce through a fine sieve for a silky texture.
Ground guajillo is convenient for quick sauces
Use guajillo powder when you want chile flavor without toasting and soaking pods. Begin with 1/2 to 1 teaspoon per cup of tomato sauce, depending on how strongly you want the chile to lead. As a rough guide, 1 whole guajillo equals about 1 teaspoon of powder.
Recipe: quick guajillo tomato sauce
Finely mince one garlic clove. Warm 1 tablespoon olive oil over medium-low heat, cook the garlic briefly without browning, then stir in 1 teaspoon guajillo powder and 1/4 teaspoon ground cumin. Immediately add 1 cup crushed tomatoes and 1/4 cup water. Simmer gently for 10 to 15 minutes, stirring regularly, then add salt to taste.
Use over enchiladas, cooked beans, eggs or roasted vegetables. Thin with water for pouring; simmer uncovered a little longer for a thicker topping.
Recipe: guajillo chicken adobo
Blend 4 toasted, soaked whole guajillos with 3 garlic cloves, 2 tablespoons apple cider vinegar, 1/2 teaspoon oregano, 1/2 teaspoon cumin, 1 teaspoon salt and 1/3 cup water. Coat 2 pounds of chicken thighs and marinate 1 to 4 hours in the refrigerator. Roast at 400°F or grill until the chicken reaches 165°F. Discard the used marinade.
If your sauce feels gritty or bitter
Give ground chile time to hydrate in the liquid. With whole guajillo, soak until pliable, blend thoroughly and strain. Do not keep cooking a scorched sauce in the hope that bitterness will disappear; start again with fresh chiles toasted for less time.
For more heat, add a smaller quantity of a hotter pepper such as Chile de Árbol instead of increasing guajillo until it overwhelms the other flavors.
Frequently asked questions
Is guajillo spicy?
Only mildly. It is about as hot as a mild jalapeño and much milder than chile de Árbol or cayenne.
What can I substitute for guajillo?
New Mexico Red is the closest common substitute. Ancho also works but is sweeter and darker.
How long do dried guajillos keep?
Stored airtight in a cool, dark place, whole pods keep their best flavor for about a year. They should still bend slightly; brittle, dusty pods have lost flavor. See our shelf life of spices guide.
Explore more from Savu Birra
Guajillo is part of the Mexican Chile Pepper Powder Variety Pack with de Árbol, serrano and New Mexico Red. Browse our chile peppers and paprika, or read how to cook with whole dried chile peppers.
