The guajillo pepper is named after its town of origin, Guadalajara. This chile has a mild, fruity red pepper flavor that is perfect for salsa or any other Mexican dish.
They aren’t spicy in any way, but they are added to dishes thanks to their unique flavor profile in the world of chile peppers.
The Chile Guajillo – One of the Most Popular Chiles in Mexico. These beautiful chile peppers are some of the most unique offerings among all Mexican chiles – they’re a pretty ruby red color, and their aroma leaves nothing to be desired. Along with the chile de árbol and chile ancho, they form the Holy trinity of chiles.
What are chiles guajillos?
These chiles start out life as mirasol chiles. The mirasol chiles are picked from the plant once ripe and then dried. After the drying process is complete, they are officially chiles guajillos.
It’s worth pointing out that not all mirasol chiles will become guajillos. Depending upon the specific sub-variety of the plant, mirasol chiles can be dried into chile puya or chile cascabel instead.
How do they look?
The peppers are deep red and very smooth on their outer skin, as opposed to being wrinkly as some others are. They’re typically between three and five inches long and around an inch wide.
How spicy are these chiles?
While this is a pretty subjective question, the consensus is no – they aren’t hot. On the Scoville heat (SCH) measurement scale, guajillo chiles score between 2500 and 5000, depending upon which pepper is used and a few other factors. This score places them between a poblano and a Jalapeño, so they’re generally considered mild to medium.
The key characteristic of the chiles is their unique flavor, meaning that heat rarely comes up in discussions about the chile peppers themselves. This tells you something about the heat: it’s not so hot as to be significant relative to the pepper’s unique flavor.
History of Guajillo Chiles
Guajillo chiles have a reasonably simple history, as most chile peppers do. The plant that the pepper grows on is native to Mexico and has been cultivated in that region of the world thanks to its great flavor.
How do they taste
They have a rich, earthy, and fruit flavor profile overall. They have a tomato-like flavor on the first bite, though they evolve a little to have notes of berries and green tea.
This might sound a little odd, but the depth and complexity of flavor add a lot to some of the most wonderful Mexican dishes out there – these chiles are truly remarkable.
Difference between chile guajillo and puya
Chile guajillo is the main type of mirasol chile. The peppers are the largest of all three, up to five inches long. They have very rich flavors and are adored by many people worldwide.
The chile guajillo puya (the most likely to cause confusion) is quite similar to base guajillo chiles. They are generally a little smaller than guajillo chiles, and a lot spicier – about twice as hot, on average.
To be completely clear – these chiles are not from the same plant. They are different species of plant, all of which fruit differently and are then dried to produce these chiles. It can be confusing, but we’re sure you’ll figure it out!
How to Choose guajillos
When you’re looking for chiles, look for ones that are in one piece. They should be deep red and a little flexible, too. If they’re broken or have small holes, this indicates insect damage to the chiles.
Avoid broken or brittle chiles – this indicates a slightly older pepper. A good chile pepper will be shiny and slightly flexible, indicating maximum flavor.
How to Use
This garlic mushroom pasta with chile guajillo recipe is one of my favorite ways to enjoy all the flavors of this chile.
How to Rehydrate Guajillo Chiles
Rehydrating the chiles is simple. Begin by removing the stem, seeds, and veins and discarding those parts. Then, toast the chiles for up to a minute per side until they’re pleasantly fragrant, and bring a pan of water to a boil.
Soak the chiles for fifteen minutes, at which point they should be soft and pliable – ideal for cooking with!
Best Guajillo Chile Substitutes
While there aren’t any chiles that perfectly match the notes of a good guajillo, some offer similar flavors for your meals. The best option is to combine two peppers – a sweeter one and a hotter one.
For example, combining New Mexico chiles (sweet, dried cherry flavors and mild heat) with Chile de Arboles (heat and smoke) will lead to a bouquet of flavors that are quite similar. Or use ancho chilies.
After learning about the world of guajillo chiles, we hope you’re inspired to cook with them! If so, get started soon and find your way down to your local Mexican grocery store to find some great chiles.
Vegan Mexican recipes that you may like: