Chile Guajillo, Mexico's Perfect Pepper

With over 4,000 varieties of chile peppers in the world and more being cultivated all the time, it’s impossible to know about all of them (although this blog entry about 13 Mexican Peppers for a Fiery Flavor Fiesta is a good place to start). However, if you’re looking to spice things up in your kitchen, the chile guajillo is one to know about.

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Chile guajillo is grown in Mexico and is the dried version of the mirasol pepper. They are the perfect pepper to use in Mexican cuisine and have hints of berry and tea flavors and a mild to medium heat.

Ready to start using this pepper in your cooking?

The rest of this article gives more details about what this pepper is, its history, how to use it, and its health benefits.

What Is Chile Guajillo?

Chile Guajillo on white background — Chile Guajillo

As I mentioned, these chiles are grown in Mexico and frequently used in traditional Mexican cuisine.

Chile guajillo is the dried form of the mirasol pepper. They have dark, leathery skin and are approximately three to five inches (8 to 13 cm) in length. They are the second most popular dried pepper used in Mexican dishes, second only to ancho chiles.

There are two varieties of guajillo. The guajillo puya is smaller and hotter, whereas the guajillo is longer and wider with a rich flavor.

These peppers have a bit of heat and a cranberry and green tea flavor profile.

They are considered mild to medium in terms of heat, just under jalapenos on the Scoville Scale.

Guajillo peppers register 2,500 to 5,000 on the Scoville scale.

They are sold in their whole dried form or powdered form. You can even buy Ole Rico Dried Guajillo Chiles Peppers on Amazon.

These chilies are authentic dried guajillo chiles that were grown in the fields of Mexico, so they’ll taste fresh and authentic in your dishes.

What’s the History of Guajillo Chiles?

Dried guajillo peppers are native to Mexico and produced in Aguascalientes, San Luis Potosi, Zacatecas, and Durango. The mirasol chile pepper, of which guajillo chiles are the dried version, has been cultivated and dried for centuries.

What to Make with Chile Guajillo

Here are some ideas for how to use guajillo chiles:

Make Some Salsa

Salsa Macha is made with a mix of dried peppers, nuts, and oil, perfect for topping quesadillas and tacos.

For this you’ll need:

2 guajillo peppers
2 ancho peppers
5-6 chile de Árbol peppers
¼ cup (37 g) peanuts
4 garlic cloves
1 tablespoon (9 g) sesame seeds
2 cups (473 ml) olive oil
½ teaspoon (1 g) of Mexican oregano
1 teaspoon (5 ml) of apple cider vinegar

You can buy Colavita Extra Virgin Olive Oil and Alicante Oregano on Amazon.

Here’s how to do it:

Remove the stems and seeds, chop the peppers.
Mix the peanuts, garlic, sesame seeds, and oil in a saucepan and heat until the garlic crisps.
Stir in the peppers, vinegar, and oregano.
Throw it in your blender for a few pulses.
Spoon it over your favorite Mexican food.

Try this salsa over these Birria Tacos, these Enchiladas Potosinas, or even use it to spice up your bread.

Make sure you check out these 5 Popular Mexican Breads to Try Right Away.

Enjoy Some Soup

This cheesy guajillo potato soup is perfect for colder weather.

You’ll need:

3 guajillos
2 tablespoons (30 ml) of olive oil
3 yellow potatoes
1 carrot
2 jalapeno peppers
1 celery stalk
3 cloves of garlic
2-3 tablespoons (12-18 g) of spicy chili powder
¼ cup (60 ml) white wine
4 cups (950 ml) vegetable stock
1 cup (83 g) of cheese

To make it:

Rehydrate the guajillo peppers.
Blend them in a food processor to make a paste. I like the Hamilton Beach Food Processor from Amazon if you don’t have a food processor because it can handle large volumes of foods and has low and high speeds as well as a pulse option, so you’ll have the control you need for any recipe. For this paste, I’d use the high speed setting.
Cook your potatoes in a pot with all your veggies, seasonings, and white wine.
Once the potatoes are cooked down, add your vegetable stock and chili paste.
Simmer, and enjoy after around 20 minutes.
You can crumble some Rovira Export Sodas Fancy Crackers from Amazon on top for some added crunch and flavor!

Make Some Traditional Chili Colorado

Chili Colorado is a Mexican recipe of pork or beef stewed in a rich chili sauce (“colorado” meaning “colored red”).

This is a pepper-heavy recipe, as you’ll need:

6 guajillo peppers
6 ancho chili peppers
3 chilies de Arbol
1 teaspoon (2 g) oregano
½ teaspoon (1 g) cumin
1 tablespoon (15 ml) olive oil
1 onion
2 jalapeno peppers
2 cloves of garlic
2 pounds (900 g) of beef
¼ cup (34 g) flour
2 cups (473 ml) of beef stock
salt and pepper (You can buy Lebre Sea Salt at Amigo Foods.)

To make it:

Make the sauce by toasting the peppers, softening them in hot water, and blending them with your spices.
Cook the onions and jalapeños in a large pot and add your cubed roast.
After the beef is browned on all sides, add the sauce and stock and bring to a boil.

If this chili doesn’t sound appetizing, but you’re still in the mood for a soup or a stew, check out this list of 11 Best Mexican Soups and Stews.

What Are the Health Benefits of Chile Guajillo?

Guajillo chile peppers can improve digestion by stimulating secretions in the stomach and help reduce high blood pressure and high cholesterol. Additionally, like any hot pepper, they irritate the mucus membranes and help clear a stuffy nose.

Final Chile Guajillo Thoughts

Guajillo Peppers in a molcajate — Guajillo

Next time you’re in the mood for some of Mexico’s best dishes, be sure to include some chile guajillo in your recipe for a unique flavor and mild kick.

Just be sure to make enough salsa, soup, or chili for everyone to have seconds because they’ll want them!

If you’re still hungry, try one of these 20 Must-Try Traditional Mexican Desserts.

Sources

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Jorge Garcia

Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.