The market · Chillies and peppers · The Americas

Guajillo chillies

A dried mirasol chilli: smooth, shiny and brick red, tangy and berry-like, with moderate heat.

fruity · tangy · berry-like

What to do with it

Classics built on it
MexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.No one here has made it yet

If you can't find it

Latin American grocers, dried.

  1. 1Ancho chilli
    The same
    You lose guajillo's brighter, tangier edge.

Goes with

ancho chilligarlicpork shouldermexican oregano

Knowing it

Where to buy
Mexican grocers — one of the most used dried chillies in Mexico.
Worth knowing
The skin is tough. Blend it long and push the sauce through a sieve.

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