These peppers have a deeply rich taste and a more mild heat when the seeds are removed (and you can keep the seeds if you’re looking for a bigger boost of spice). We love the noticeable sweetness of guajillos and their fragrant, smoky undertones. And when used to infuse butter, they create a simply heavenly ingredient. They’re much bolder and brighter than other dried chilies. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
They are used to make the bold red salsa for tamales as well as in flavorful pastes and infused butters. Guajillos are a popular addition to chicken dishes, too, and a secret weapon when it comes to adding complexity to a simple salsa, since they pack a pleasing sweetness in addition to their heat.
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These sweet and smoky peppers are great in our Orange-Guajillo Chili Pulled Chicken and add a complex kick to our Oaxacan Refried Black Beans. And Pork Chops with Peanut-Guajillo Sauce pair the pepper with savory peanuts.
Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.
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