Description
Guajillo Chiles are widely popular in Mexican cooking and, together with ancho and pasilla chiles, form the “holy trinity” of Mexican chiles, aka the foundational trio of chiles of many staple dishes and sauces, such as mole and birria. With a fruity flavor and mild heath, ranging from 500 to 5,000 on Scoville Heat Scale, Guajillo chiles are perfect to use in a variety of South American and Tex-Mex dishes, from chili paste to enchilada sauce to pozole soup.
To maximize the flavor of dried chilis, dry toast them in a hot skillet until fragrant, then cover them in hot water for at least 10 minutes to rehydrate – be mindful of the spicy fumes that this step might generate, so either do this outside, under a stove hood, or near an open window. Now the chiles are supple and ready to be destemmed and de-seeded (removing the seeds is optional and only if you want to minimize the spiciness), then either pureed or chopped, depending on the recipe. You can skip the rehydrating step and add the toasted and de-stemmed chiles directly to any dish with a good amount of liquid, like chili, stews, or soups. Naturally vegan and gluten-free.
Available in 3 counts or 6 counts.
