Its mildness makes it perfect for soups like tortilla soup or salsas. Mexican adobos and stews also use it as one of their main ingredients for color and great flavor without making people cry from the heat. Are Guajillo Chiles Spicy?

New Mexico: With notes of sweet dried cherries and a mild heat, New Mexico chiles would make a good guajillo pepper replacement if you pair them with a spicier pepper like chile de árbol. Mirasol Peppers:Mirasol chiles are similar in size and shape to guajillo chile, but they're a bit spicier. So if you want to keep the heat level up in your dish, then Mirasol chiles are a good substitute. Chile guajillo puya: these peppers are smaller and spicier than the larger chiles guajillo — coming in at 5,000-8,000 Scoville Heat Units. In a few dishes such as Enchiladas Portales Style in San Miguel de Allende, the guajillo chiles are used without toasting giving the dish a lighter fresher taste. Other NamesThere are many recipes that use a combination of both guajillo and ancho peppers such as Tamales Rojos or Birria Ramen. Substitutes: You can substitute one chili for another, or even mix and use them together. Combined in one dish, you get a whole new festival of aromas and tastes as the two chilis complement each other. How Do You Grow Guajillo Peppers From Seed? Remember, a mild chili is still a hot pepper. Meaning: You can still get chili burn from mishandling even something as mild as a pasilla. Wear kitchen gloves while cutting into or grinding pasilla. Also, read up on how to treat chili burn in case you do experience the discomfort.

Another way to look at the spiciness for context. Guajillos share the same heat range as the famous Tabasco Original Red Sauce (2,500 to 5,000 SHU). If you’ve had original Tabasco Sauce, then you know exactly what to expect from a guajillo’s heat. What does it look like?Dried chile guajillo is sweeter than most people would expect, adding a very fruity and floral flavor to anything it’s added to. Once rehydrated and blended, it tastes like a very mild chile sauce with hints of vinegar. Some people believe that this dish contains a lot of calories due to the amount of oil used. A well-prepared pambazo recipe requires just the right amount of oil to prevent the bread from being too greasy and soft. Our recipe will guide you to avoid the most common mistakes when cooking it. Start by making the sauce

Dried guajillo chili peppers: Guajillo chiles are chiles with their roots in Mexico, and they sit at around 2,500-5,000 Scoville heat units, making them milder chiles in the world of chiles. They also have both smoky and fruity notes, making them a rather flavorful chile. They are a great chile choice when you have people who both love and less than like spicy food sitting at the same table. If you ever do not have dried guajillo peppers on hand for this recipe, you can use dried pasilla chiles with similar results. Allow the pods more time on the plant to get sweeter and richer in flavors. The spiciness also increases as the peppers mature. Are Mirasol and Guajillo the Same? Lime juice: I really love the flavor that lime juice contributes to this recipe, but if you do not have any on hand, lemon juice or apple cider vinegar will produce similar results.

Garlic: Garlic and chiles are best buds, so I highly recommend not leaving out this pivotal ingredient.

It is the dried form of the mirasol pepper, second in popularity only to the ancho, offering sweet flavor and mild-medium heat. What are Guajillo Peppers Used For? Add the softened chilies and broth to the blender with the spices plus roughly one cup of the tomato mixture from the Instant Pot (leave the rest of the tomatoes in the instant pot). Place a towel over the blender lid, and hold it firmly down (to prevent a blender explosion!), starting on low, and increasing to high. Turn blender off, and at this point add the canned chipotle peppers. 1-3 peppers will suffice, or for milder, just use the adobo sauce out of the can. Blend till very smooth. To toast them, heat a pan to medium-hot. Place the chiles the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Do not let them burn or they will develop an acrid taste. Once they are toasted, they are ready to be used in any recipe that calls for them.What are guajillo chilies? Guajillo chilis are dried mirasol chilis and are very popular in Mexican cuisine. Their tangy, smoky, sweet, and fruity flavors are only matched by their spiciness. The chili scores 2,500 to 5,000 Scoville units, making it a mildly hot pepper. You can add it to salsas, marinades, pasta, and veggie dishes. Pambazo de Puebla: Stuffed with shredded beef, this Pambazo is a delight. You may even find it filled with the famous mole poblano! This pambazo can be found with the bread dusted with flour -like the one from Veracruz- or coated with sauce – like the one from el Bajio. Mirasol peppers range in heat from 2,500 to 5,000 Scoville Heat Units on the Scoville Scale, which is considered a milder to mild-medium heat range. Compare that to the common jalapeno pepper, which averages about 5,000 SHU, and you'll find the hottest mirasol chile is about as hot as an average jalapeno pepper. Growing Mirasol Peppers The mirasol pepper plants grow upright. The pods hang in plain sight to get as much sunlight as they can. Chile cascabel: this variety is probably the closest in flavor and spice to guajillo chiles, but slightly fruitier. They look like little bells and you can hear the seeds rattle if you shake them.