The guajillo chile is a variety of the mirasol chile.
Other names for it include chile cascabel, guajillo, catarino, and costeño.
The guajillo chile also has names related to the spiciness of each variety: chile guajillo ancho or dulce (the mildest); chile guajillo chico (discretely spicy); chile guajillo puya, also known as chile guajillo “of the kind that bites.” They all share the long triangular shape and bright red color. Their size varies, but in general they range from 8 to 10 cm long.
High vitamin A and C content.
This chile is a must for preparing pozole (hominy stew), menudo (tripe soup), and adobo (chile sauce).
It is also used in mole sauces and in salsas for tacos and appetizers. It imparts color and flavor to chileatoles (like a spicy corn soup) and salsas for tamales.
- Mexico produces more than 50 varieties of chiles; the guajillo chile is one of the main chiles.
- The chile harvest throughout Mexico represents 20.6 % of the nation’s production of garden vegetables.
- Dried chiles have 3 main destinations: direct consumption, preparation of moles and industrial salsas, and use in colorants.