Guajillo is the dried form of the mirasol chilli, a smooth, glossy, brick-red Capsicum annuum pod with mild to medium heat and a tangy, berry-like flavour used in countless Mexican sauces.
What it is¶
Guajillo is the dried form of a Capsicum annuum chilli called mirasol ("looks at the sun", because the pods grow pointing upwards). The dried pods are 10–15 cm long, tapered, with smooth, tough, shiny skin in a deep brick or burgundy red that glows orange-red when held to the light. After ancho, it is probably the most used dried chilli in Mexico.
Heat is mild to medium, around 2,500–5,000 SHU. Its value lies in colour and a bright, tangy flavour that lifts sauces rather than making them heavy. A smaller, hotter relative, guajillo puya (or simply puya), is sold alongside it and sits closer to 5,000–8,000 SHU.
Origins and history¶
Mirasol-type chillies have long been grown in northern and central Mexico. The name guajillo is often linked to guaje, a word for gourds and seed pods, perhaps because the dried chillies rattle like a pod when shaken; this is a common explanation rather than a certain one. Guajillo sauces are central to regional dishes that have become national favourites: the birria of Jalisco, the red pozole of Guerrero and Jalisco, and tacos al pastor, whose marinade owes much to Lebanese immigrants' shawarma and to guajillo's colour.
Flavour and aroma¶
Guajillos taste bright and fruity, with notes of cranberry, tart berries and sometimes green tea, a slight pine resin edge and a clean, moderate heat. They are less sweet and less deep than anchos and lack the bitterness of pasilla. Skins are tough, so sauces made with guajillo are usually sieved.
In the kitchen¶
Guajillo is the chilli for red sauces with a clean colour.
- Adobo: soaked guajillos blended with garlic, vinegar, cumin, oregano, cloves and cinnamon to marinate pork, chicken or goat for birria and al pastor.
- Pozole rojo: guajillos (often with ancho) blended into the broth of hominy and pork.
- Enchiladas and chilaquiles: a guajillo and tomato sauce.
- Tamales: red tamales filled with pork in guajillo sauce.
- Salsa: toasted guajillo and árbol blended with tomato and garlic for tacos.
Method: wipe the chillies, snip off the stems and shake out the seeds. Toast in a dry pan 10–20 seconds a side until fragrant and slightly blistered. Soak in just-boiled water for 15–20 minutes, then blend with some of the soaking water. Push through a sieve to remove the tough skins. As a guide, 6–8 guajillos make enough sauce for 1 kg of meat. See rehydrating dried chillies.
💡 Fry the sauce
Mexican cooks "fry" blended chilli sauces: pour the purée into a little hot oil in a deep pan and stir for 5–10 minutes until it darkens and thickens. This cooks out the raw chilli taste and deepens the flavour. Stand back; it spits.
Buying and storing¶
Choose pods that are flexible and glossy, with no pale patches or holes (a sign of insects). Brittle, dusty guajillos are old. Store airtight in a cool, dark cupboard for up to a year, or freeze for longer. Ground guajillo loses its brightness in a few months.
Substitutes¶
- New Mexico or California dried red chillies: similar, a little milder.
- Ancho: sweeter and darker; mix with a little árbol for heat.
- Kashmiri chillies: similar colour and mild heat, less tang.
- Mild paprika plus a squeeze of lime, for colour in a pinch.
Pairs well with¶
Garlic, cumin, oregano, cloves, cinnamon, bay leaf, vinegar, tomato, ancho, árbol, pork, goat, beef, hominy and pineapple.
Growing your own¶
Mirasol plants are grown like other C. annuum chillies: sow indoors in February–March at 20–25°C, grow on under cover or plant out after frost in a warm, sunny position. The pods grow upright. Let them ripen fully red and begin to wrinkle on the plant before picking, then dry in a warm, airy place or a low oven (around 50°C) until leathery. Seed may be sold as mirasol or guajillo. See growing chillies.