Dried chile
Ancho
Dried poblano; broad, flat, heart-shaped pod
From fresh poblano
1,000–1,500 SHU (fresh poblano)
Guajillo
Guajillo is the dried form of the mirasol chile, a Capsicum annuum landrace, and is described as the second-most common dried chile in Mexican cuisine. A smaller, hotter variety is called guajillo puya. It is soaked or simmered and pureed into sauces, marinades and pastes.
Spec sheet
- Origin
- Mexico; Zacatecas is a main producer
- Style
- Reddish-brown, thin, smooth, shiny-skinned dried chile, about 8–10 cm long
- Fresh form
- mirasol
- Chiles
- mirasol, guajillo puya
- Flavor
- sweet, somewhat fruity
- Heat
- 2,500–5,000 SHU (reported values range from 2,000 to 15,000) (en.wikipedia.org)
Cook it in
- mole
- tamales
- chilate (mole de olla)
- pambazos
- consomés
- carne adobada
- marinades
- salsas
- spice rubs
Read next
Sources
- Wikipedia: Guajillo chili (en.wikipedia.org)
Facts checked October 6, 2026. Spot something wrong? Tell us.