The deep, rich flavour of Ancho chillies have made them an important ingredient in many traditional Mexican sauces.

This mild/medium heat chilli is ideal for adding bright-red colour and heat to sauces, soups, stews and salsa. When looking for a substitute for Guajillo chiles, you need to know if you are looking more to replace flavor or heat.The right chile pepper can add a brilliant depth of flavor and spiciness to any dish you’re cooking. In Mexico, dried Guajillo chiles are often toasted in a dry, hot pan to release their sweet flavor and heat before adding other ingredients. Heat levels are fluid in peppers and can cover an extensive range of SHU, even among individual varieties. To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil ( carefully, as it splatters), stirring constantly until dark and thick.

You can make a Guajillo chile puree by splitting and seeding the dried fruit, soaking the skins for about 15-20 minutes, and smashing it into a thin paste. Remove and soak the seeds, grinding them in a Molcajete to make a paste and then cook them with other spices to make a red sauce. Guajillo chillies are used in marinades, salsas, pastes, butters and/or adobos (rubs) to flavor all kinds of meats.There are restaurants or 'pozolerias' in Mexico that only serve this hearty stew, that's how good it is. The official name for a Guajillo chili is Capsicum Annuum and it's native to South and North America.

Due to its mild nature this is ideal for adding to dishes where a hot level of spice is not desired. The cookie is set by Facebook to show relevant advertisments to the users and measure and improve the advertisements. Despite the difference in appearance, this is a great substitute because you won’t miss the richness in flavor.They are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho and Pasilla chiles. We also share information about your use of our site with our social media, advertising and analytics partners. It's so named for its dark, wrinkled skin and in Mexican is pronounced pah-SEE-yah (literally "little raisin"), it is of a mild to medium-hot, rich-flavoured chilli. New Mexico chiles originate in the southwestern United States and are a staple of Southwestern and Tex-Mex cuisine. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.