A guajillo chilli or guajillo chilli (nee, chile guajillo in Spanish) (meaning ‘big pod’) is the dried form of mirasol chilli, a landrace variety of chilli pepper of the species Capsicum annuum, and is the second most commonly used dried chilli in Mexican cuisine. after Poblanos (ancho)   The Mexican state of Zacatecas is one of the main producers of guajillo chillis. There are two varieties that are distinguished by their size and heat factors. The guajillo “Puya” is the smallest and hottest of the two (“Puyar” in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy.
Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. Guajillo chillies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make a salsa for tamales; the dried fruits (chilies) are seeded, soaked or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.
Guajillo chillies are used in marinades, salsas, pastes, butters and/or adobos (spice rubs) to flavor meats and fat or oil with other ingredients. The guajillo chilli, with its leaner flavor profile, is used with fish and chicken, or added to salsa as a side dish.
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