A guajillo chili or guajillo chile or chile guaco () or mirasol chile is a
landrace
A landrace is a Domestication, domesticated, locally adapted, often traditional variety of a species of animal or plant that has developed over time, through adaptation to its natural and cultural Environment (biophysical), environment of agric ...
variety of the species ''
Capsicum annuum
''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many color ...
'' with a mirasol ("sunflower" or "looking at the sun") chile fruit type. ''Mirasol'' is used to refer to the fresh pepper, and the term ''guajillo'' is used for the dry form, which is the second-most common dried chili in
Mexican cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...
.
The Mexican state of
Zacatecas
Zacatecas, officially the Free and Sovereign State of Zacatecas, is one of the Political divisions of Mexico, 31 states of Mexico. It is divided into Municipalities of Zacatecas, 58 municipalities and its capital city is Zacatecas City, Zacatec ...
is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo ''puya'' is the smaller and hotter of the two (, in Spanish, is to prick or poke). In contrast, the longer and wider ''guajillo'' has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the
Scoville scale
The Scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component.
The scale ...
, its heat is considered mild to medium.
Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make
salsa (e.g.
mole) for
tamales; the dried fruits are seeded, soaked or simmered, then pulverized, mashed or pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.
Guajillo chilies are used in
marinades, salsas, pastes, butters and
spice rubs to flavor meats, fat and oil with other ingredients. The guajillo chili, with its more delicate flavor, is used with fish and chicken, or added to salsa as a side dish.
Some Mexican dishes where guajillo chiles are a main ingredient include:
* ''Chilate'' or ''mole de olla''
* ''Pambazos''
* ''Consomés''
* ''Carne
adobada''
Description
The guajillo chile has a reddish-brown, rather dark color and a thin, smooth, shiny skin. It is about long. In terms of flavor, it is generally defined as sweet and somewhat fruity. Pungency varies widely from 2,000 SHU, i.e., mildly hot, to 15,000 SHU,
i.e., moderately hot.
See also
*
Chipotle - The smoked and dried form of the
jalapeño chili pepper.
*
Pasilla - The dried form of the chilaca chili pepper.
*
List of smoked foods
References
{{Capsicum Cultivars
Capsicum cultivars
Chili peppers
Mexican cuisine