Guajillo is one of the most popular chilis in Mexico. When it’s fresh, it’s known as Mirasol.
It has an earthy and slightly tart taste. In terms of heat, it sits around middle of the scale. Hotter than Ancho and Pasilla, but milder than Chipotle and Arbol.
It’s great for the very famous Tacos al Pastor!
To maximize flavour, it is recommended that you rehydrate them or grind them.
Steps to rehydrate:
- Start by searing them on a pan
- Remove the stem and the seeds
- Place in boiling water until the texture is soft
Extra tip: add some onions to the water, then transfer directly to the blender along with some tomatoes and a splash of the same water. This is the base ingredient for many delicious sauces!
Heat lovers: if spice is your priority, we actually recommend leaving the seeds and only removing the stems. In that case, rehydrating the chilis is a better alternative over grinding them because the process of searing them on the pan will bring out the spice.
Steps to grind:
- Remove the stems and most of the seeds
- Cut into smaller pieces
- Grind using a coffee grinder
Extra tip: We don’t recommend using the same coffee grinder for coffee later! Unless you like really HOT coffee
Our mission at Sombrero is to offer you the rich flavours from Latin America with Canadian standards of quality. Share your experience with us on Instagram @sombrero_latin_flavors