Guajillo chilies (dried)

chile guajillo

Flavor and role

Red dried Mexican chilies, medium-to-mild in heat, with a tangy-sweet berry aroma.

Typical dishes and uses

Pozole rojo, birria, enchilada sauce, marinades.

Substitutes

New Mexico chilies 1:1, or 1 tbsp Korean chili flakes + 1 tsp paprika = 2 guajillos.

Storage

Airtight in a cool, dark place for 6 months to 1 year. Before use, remove stems and seeds, toast lightly in a dry pan, then soak in hot water for 20 minutes.

Main countries

Mexico

Used in this book

Pozole RojoBirria Tacos with ConsoméChicken Enchiladas RojasRed Chile Pork TamalesShort Rib and Shank Quesabirria TacosBirria Ramen with Soy-Marinated EggBirria Grilled Cheese with Consomé DipBún Bò Huế Birria TacosChile Colorado Beef BurritoCaldo de Res with Roasted Marrow Bones and Guajillo SalsaGuajillo-Ancho Chicken Chilaquiles with Crispy Fried EggTexas Bowl of RedThree-Chile Enchiladas GratinadasPozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Gochujang Chicken Pozole (Korean-Mexican)Pozole Quesatacos with Red Consommé DipRogan Josh Birria-Style TacosGuajillo Sopa de Fideo with Crispy Ancho ChileTacos al PastorAncho-Guajillo Braised Pork TamalesBaked Tamal Cups with Red Chile Chicken

Updated 2026-10-10