Guajillo Chili: Heat, Flavour & Uses
In short: The guajillo is the dried form of the mirasol chili from Mexico. At about 2,500 to 5,000 SHU it is mild to medium hot, with smooth reddish-brown skin and a fruity taste with a slight tang. I cook with it often, among other things for salsa macha.
The guajillo (pronounced "gwah-HEE-oh") is one of the most important dried chilies in Mexican cooking. Fresh, the same plant is called mirasol; dried, it becomes guajillo. It is one of the three classic chilies for mole and adobo and is also in sauces you find in the supermarket, for example the Cholula Chili Lime.
Look and heat
The pods are about 10 to 15 cm long, slim, pointed and dark red to reddish-brown. The skin is smooth and leathery. The heat is about 2,500 to 5,000 SHU (depending on the source). That is warmer than an ancho, but clearly milder than a jalapeño from the upper range. How the scale works is explained in the Scoville guide.
Flavour
Guajillo tastes fruity, with notes reminiscent of berries and tea, and has a slight tang. The skin is thin and softens quickly when soaked. That is why it gives sauces a nice red colour without becoming too dominant.
My experience
I have often cooked with guajillo, arbol and pasilla. I usually look for video recipes first, and that is how I ended up making salsa macha. I am trying more Mexican salsas with dried chilies, and the recipes will come to this page.
I am excited by how many sauces in Mexico are made from dried or smoked chilies. Many of them are made by hand, and I wonder whether some can be produced industrially at all. That is exactly what makes them interesting to me.
Uses
- For adobo, red salsas and marinades (for example for birria).
- In mole, usually together with ancho and pasilla.
- As a powder, or in chili oils and salsa macha.
The simple way: remove the stem, cut open, deseed, toast briefly in a dry pan (do not burn it, or it turns bitter), soak in hot water for about 15 minutes and blend.
FAQ
Is guajillo hot?
Mild to medium, about 2,500 to 5,000 SHU.
What is the difference between mirasol and guajillo?
It is the same chili: fresh it is called mirasol, dried guajillo.
What can I use instead of guajillo?
Ancho comes closest for depth, or pasilla. For more heat add a little arbol.
More varieties are in the chili variety encyclopedia.
About the author
Fabian Rueda has long experience in the spicy world and likes to cook with Mexican dried chilies. Follow him on Instagram.