Guajillo Chiles Details
One of the most commonly grown chiles in Mexico, dried Guajillos are around 4-6 inches long and taper to a point. They have a deep, burnished red color and a shiny, smooth skin. Their flavor is slightly sweet and tangy and has a nice spicy finish. Though not too spicy, as they rate about a 3-4 on a heat scale of 1-10.
Like other dried chiles, Guajillos can be toasted for added flavor and re-hydrated by soaking in hot tap water. Because their skin is thick and leathery, be sure to soak them a little longer, about 25-30 minutes. Guajillo chiles are great for enchilada sauces, salsa, soups and stews.
Guajillo Chiles NutritionNutritional Information
Guajillo Chiles Flavor
These Mexican chiles are slightly sweet and tangy with medium low heat (3-4 on a scale of 1-10).
Guajillo Chiles Uses
Toast for added flavor. Soak in hot tap water for 25-30 minutes to rehydrate. Add to enchilada sauces, salsas, soups, and stews. Try with chicken, pork, and beef.
Guajillo Chiles Recipe
For 5-6 T of mix: Toast 4 stemless chiles, 1 T cumin and coriander seeds, and 1/2 t caraway seeds until aromatic (2-4 minutes), stirring constantly. Grind then mix with 1 T paprika and 1 1/2 t salt and dried garlic.