A popular Mexican dried chile, Guajillo Chili (pronounced gwah-HEE-yoh) is a moderately hot chile pepper that is a common ingredient in a variety of dishes. It can be soaked and rehydrated into a sauce or paste, toasted for added depth of flavor, or pulverized into a fine powder for use as an ingredient in a variety of desserts.
A nutty flavor, with notes of tangy cranberry and crisp tea, makes this pepper an intriguing and unique one for the kitchen. It’s a wonderful addition to mole sauce, and it works well with many other flavors.
These chiles have a pliable leathery skin, which makes them a good choice for soaking and rehydrating. You can also char them on a comal or other hot pan for a deeper, richer flavor.
Health Benefits:
All chilies contain capsaicin, a chemical that acts as a natural pain reliever, anti-inflammatory and free-radical fighter. These properties are important for people who may be suffering from inflammatory disorders, such as arthritis, osteoarthritis, psoriasis and shingles.
Capsaicin is also an antioxidant, boosting the immune system and helping to reduce inflammation. Additionally, it can help prevent cardiovascular disease and cancer.
Dried chiles are available at hispanic markets or large grocery stores that cater to the Hispanic population in your area. Be sure to choose a dried guajillo chili that is soft and pliable, with deep color (brick reds, mahogany or black).
Stored correctly, dried chiles can last up to six months in an airtight container or resealable plastic bag at room temperature. They are also freezer safe, so you can freeze them in small quantities for later use.
How to Prepare a Dried Chili:
Soaking, Toasting and Grinder:
To prepare a dried guajillo, wash the peppers, then remove the stems and seeds. Rinse thoroughly under running water to remove any dust and debris before soaking or toasting.
Soaking guajillo chiles takes longer than soaking other chiles, so be sure to plan ahead. This process helps to retain the spiciness of the pepper while removing any bitterness that can build up during a soaking period.
Toasting a guajillo chile before rehydrating it will enhance its flavor and add a hint of smoke and complexity to the dish.
You can also pulverize a dried guajillo into a powder for use as an ingredient in sweet sauces or fruits, or to sprinkle on rich desserts.
A nutty, fruity, and slightly spicy chile with notes of tangy cranberry, crisp tea, and smoke, guajillo has a savory and complex flavor. It’s a great addition to mole sauce, harissa chili paste, and other Mexican-inspired dishes.
Chocolate and Guajillo:
For an unexpected twist, try pulverizing a dried guajillo chili into a powder to sprinkle on your favorite chocolate-based treats. This spice’s tangy, nutty, cranberry-like tang and tea-like crispness will add depth to any chocolate treat.
Guajillo chili is a versatile and tasty option for those who want to experiment with the world of cooking. Its sweet cranberry-like tang and crisp tea-like flavors make it a fun addition to all sorts of dishes, from soups to stews to marinades to a dessert.