Definition: [gwah-HEE-yoh] The skin of this dried chile is shiny-smooth and a deep burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso ("mischievous") chile in reference to its not-so-playful sting. It's used in both sauces and cooked dishes.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Recipe
- Mexican Stew: Birria
- Red Chile Glazed Veal Chop
- Adobo Glazed Lobster on filled Black Bean Arepas
- Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce
- Mole Amarillo
- Tequila Shrimp with Garlic and Guajillo Chile
- Mussels with Saffron, Guajillo Chiles, and Beer
- Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates
- Guajillo Chile-Braised Rabbit Tostada
