Guajillo Chile Flakes

Description

The dried version of the Mirasol chile, Guajillo chiles are pronounced “wha - hee - oh” and translates to "little gourd" for the rattling sound the seeds make when shaking the dried pods. Use our handy Guajillo Chile Flakes anywhere you’d normally use crushed red pepper flakes - on pizza, in salads, soups, stews or anywhere you want some mild but flavorful chile essence.

A member of the chile species Capsicum annuum, Guajillo chiles are ingigenous to the central and northern Mexico states of Aguascalientes, Durango and San Luis Potosi. Today Guajillos are also grown in China, Peru and the U.S. (primarily in California and New Mexico). Our Guajillos are grown in Peru. In its native Mexico the Guajillo is the second most popular chile (behind only the Ancho chile). Typically the Guajillo is sold as a whole chile and it’s a bit harder to find ground or in the flake form.

Heat Level

Guajillos are considered a mild heat chile and come in at 2,500 to 5,000 Scoville Heat Units (SHU).

Flavor Profile

The flavor profile of Guajillos are slightly fruity with a sweet heat, they’re a bit tannic with pine, tart berries and light smoky undertones. The rich flavor of this mild chile makes it a versatile favorite anywhere chile base flavors are desired.

The color is a deep burgundy with brick red to reddish-orange tones and a smooth, tough skin.  

How They’re Used Around the Globe

Guajillo chiles are most frequently used in genuine Mexican cuisine and are usually paired with Ancho and Pasilla chiles to make signature Mexican moles. They’re also popular in regional Southwestern cuisine throughout Arizona, New Mexico and Texas. Guajillo chiles are equally at home in curries and masalas, soups and stews from around the globe.

When and Where to Use

Guajillo chilies may be used in butters, pastes or rubs to flavor all kinds of meats, especially chicken. In addition to Mexican moles use this chile to add delectable flavor to enchiladas, salsas, sauces, soups, stews and tamales. Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in North African cuisine.

A puree of Guajillo chiles can be made by soaking the Guajillo flakes for about 15-20 minutes, then smashing into a thin paste to be cooked garlic, Mexican oregano, pepper, cumin, chicken stock and olive oil to produce a thick, red, flavorful sauce.

Helpful Hints

Because of its thick skin the Guajillo chile requires a longer soaking time to rehydrate than most other dried chiles. Per ounce, Guajillos provide much less pulp than Anchos.

One of our favorite recipes using dried Guajillo chiles is Pozole Rojo.

If you a fan of unusual chile flakes then you'll love our growing selection that includes Urfa Biber Flakes (a Turskish chile), Korean Chile Flakes, Scotch Bonnet Chile Flakes, Carolina Reaper Chile Flakes and a Crushed Aleppo Chile.

** This product is certified kosher.

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