Guajillo Chile Powder
In Mexico this chile is second only to the ancho in common use. This quajillo chile powder has a tangy, pleasantly sharp taste with hints of berry and pine. The guajillo rates at a 3-4 on a heat scale of 1-10.
Guajillo powder can be added to just about any dish that calls for chiles. Traditionally used in Mexican and Southwestern cuisine from mole sauces to stews and chilis. Because of their sharp taste, the guajillo flavors dishes quite easily, so remember a little goes a long way!
Flavor of Guajillo Chile Powder
These Mexican chiles are slightly sweet and tangy with berry and pine notes and medium low heat (3-4 on a scale of 1-10).
Uses of Guajillo Chile Powder
Add to enchilada sauces, salsas, soups, and stews. Try with chicken, pork, and beef.
Guajillo Chile Powder Recipe
For 6 T of mix: Blend 3 T ground guajillo with 1 T Mexican oregano, 2 t kosher salt, and cumin, 3/4 t sugar and dried garlic, and 1/2 t pepper