Guajillo chili

rdf:langString Guajillo chili

rdf:langString Guajillo chili

rdf:langString Guajillo chili

rdf:langString Several dried guajillo chiles

rdf:langString Central America and Mexico

rdf:langString Capsicum annuum

rdf:langString A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum. Guajillos are the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies. The Mexican state of Zacatecas 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 (puyar, 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, 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 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