Guajillo chilli
Used in 2 recipes on RecipeWiki.
Guajillo chillies are dried Mexican chillies, long, smooth and deep brick red. They have mild to medium heat and a tangy, berry-like flavour with a hint of tea. They are used for colour and flavour more than fire. In Birria de Res and Tacos al Pastor, they are toasted, soaked and blended into the red adobo that marinates the meat. Toast them for only a few seconds per side in a dry pan, until fragrant and just pliable; scorched chillies make the whole sauce bitter. Snip off the stems and shake out the seeds before soaking. Stored airtight, they keep for months.
Most often cooked with
Ancho chilli
Clove
Corn tortilla
Cumin
Garlic
Onion
OreganoRecipes with guajillo chilli
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Beef
Mexican
Stews
Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.
Pork