Mirasol Chilies are another name for Guajillo Chiles. Guajillo, a dried Mirasol chili type, meaning “little gourd” and derives its name from the rattling sound the seeds make when the dried pods are shaken.
The guajillo pepper, a staple of Mexican cuisine, is gaining culinary popularity across the globe. They may, however, be tough to get in many areas, which is why most people go for other excellent Guajillo Chile replacements when they can’t locate it.
Some of the most frequent alternatives for Guajillo Chile are Ancho peppers, Pasilla peppers, Cascabel chilies, Dried New Mexico chilies, Puya chilies, Mulatochilies, Chipotle chili peppers, and California chilies.
Let’s take a brief look at how these other chilies might be utilized in lieu of Guajillo chile in your recipes.
- What Are Guajillo Chilies?
- Properties of Guajillo Chilies
- Best Guajillo Chile Substitutes
- Frequently Asked Questions
- Is Guajillo chile the same as Ancho Chile?
- What flavor is Guajillo?
- Is ground guajillo chili the same thing as ground chili?
- Are guajillo chilies hotter than Ancho?
- Are Guajillo Chilies good for you?
- Is there another name for guajillo chiles?
- Should you remove the seeds of guajillo chili?
- How do you store Guajillo Chilies?
- What to look for when buying Guajillo Chili?
What Are Guajillo Chilies?
Guajillo Chilies, together with Ancho Chiles and Pasilla Negro Chiles, are the three most popular chilies in Mexico, and form part of the famous holy trinity of chilies used in Mexican cuisine.
Even if they aren’t a pantry staple, Guajillo chiles are worth finding out. These leathery, dark reddish-brown chiles are ideal for dishes in which other tastes should not be dominated.
This dried pepper is elongated and tapers to a tip, measuring around 1 broad by 4-6 long. The best Guajillo chilies will have a glossy, smooth skin that is still flexible.
Pliability is an indication of newness. Older Guajillo chillies grow dusty and fracture when twisted.
Guajillo chilies are similar to Puya chilies, which are harder to find and have a greater heat rating of 5,000 to 8,000 SHU. Puya chilies are used by authentic Mexican chefs to give a bit additional heat to their cuisine.
Properties of Guajillo Chilies
1. Flavor Profile
The taste characteristic of Guajillo peppers is deep, earthy, and delicious. They have hints of tomatoes, cherries, and green tea, and they enhance any Mexican dish to which they are added.
They may be rehydrated whole, fried, or crushed into a fine powdered powder that can be used in a number of cuisines.
They are rather mild in compared to other Mexican chillies. As a consequence, they pair well with spicy varietals.
2. Spice level
Guajillos are mild to medium chilies with Scoville Heat Units (SHU) ranging from 2500-5000.
They’re spicier than a poblano but not as spicy as a jalapeño.
3. Health Facts
Guajillo peppers are high in vitamin C, but they also contain a toxin called capsaicin.
Capsaicin is the compound that gives certain peppers their heat, but it also possesses anti-inflammatory, metabolism-boosting, and pain-relieving properties.
Furthermore, guajillo chillies are a good source of vitamin A, which is necessary for eye health.
Best Guajillo Chile Substitutes
Other peppers with a taste comparable to guajillo peppers are difficult to find.
You may, however, use some of these peppers to add flavor and spiciness to your meal. Use the one you feel is most suited to your tastes.
1. Mulato chilies
Mulato chilies are somewhat fiery and have a fruity, sweet, and smoky taste.
They have a heat level of 2,500 to 3,000 SHU and come in whole, flakes, and powder form. Mulato chilies are used in sauces, soups, moles, and other dishes.
2. Chipotle chili pepper
Chipotle chili peppers are made from smoked and dried jalapeo chillies. They are medium-hot chilies with a heat level of 2,500-8,000 SHU with a smoky, earthy taste.
They come as powder, flakes, pods, marinade, chipotle base, and canned adobo chipotles, among other forms. Their taste enhances soups, sauces, stews, marinades, and salsas.
3. Dried New Mexico Chilies
New Mexico dried chilies are 12-17 cm long and have a gorgeous red-brown skin. With a heat level of 800-1,400 SHU, these aren’t exceptionally hot chilies.
Dried New Mexico chilies have a sweet and earthy taste with hints of dried cherry. Sauces, stews, soups, salsas, chutneys, dry rubs, and spices are all excellent applications.
4. Ancho Peppers
Anchos are dried poblano peppers. They have a meatier and sweeter taste than guajillo peppers, with a sweet, smoky flavor with undertones of raisins and chocolate.
Ancho peppers are a mild pepper with 1,000-2,000 SHU. Stews, soups, sauces, moles, marinades, and meat rubs all benefit from the addition of these ingredients.
5. Cascabel Chilies
Cascabel chilies look different from guajillo chilies. They are darker brown-red in color and shorter and rounder.
They have a nutty, smoky taste and a heat level of 1,500-2,500 SHU. These peppers may be used to season sauces, stews, soups, and salsas.
6. Puya Chilies
Puya peppers are smaller and spicier than guajillo. With a heat level of 5,000-8,000 SHU, they offer a mild fruity taste with licorice and cherry overtones.
Sauces, salsas, dips, enchiladas, stews, soups, casseroles, and cooked vegetables are just a few of the dishes that use them.
7. Pasilla peppers
The taste of Pasilla Negro chilies is somewhat sweet with undertones of chocolate and cherry. They are long and skinny, with wrinkled, black skin. Guajillo peppers taste similar to them.
Pasilla peppers have a heat level ranging from 1,000 to 2,500 Scoville units. They’re also delicious in sauces, stews, moles, soups, and other dishes.
Frequently Asked Questions
Is Guajillo chile the same as Ancho Chile?
In any dish, ancho chiles may be replaced for guajillo chili peppers, albeit the tastes will change. Guajillos have a fruitier, green tea-like taste, whilst anchos have a deeper, earthier flavor.
What flavor is Guajillo?
The guajillo pepper is the dried variant of the mirasol pepper. With Scoville Heat Units ranging from 2,500 to 5,000, it is hotter than a poblano but milder than a jalapeo.
Is ground guajillo chili the same thing as ground chili?
Dried chiles may be processed to produce fresh chile powder or rehydrated and used much like fresh chilies. Guajillo Chile Powder is less versatile since it cannot be rehydrated.
Are guajillo chilies hotter than Ancho?
They have a comparable sweetness and earthiness to the guajillo, but less overall heat (1,000 to 1,500 Scoville heat units vs. 2,500 to 5,000 Scoville heat units).
Are Guajillo Chilies good for you?
Guajillo chillies are mildly fiery and so contain less capsaicin than their stronger counterparts.
Capsaicin is an anti-inflammatory chemical that may benefit persons suffering from arthritis, psoriasis, shingles, and diabetic neuropathy.
Is there another name for guajillo chiles?
In Spanish, guajillo chiles are also known as chile guaco or chile guajillo.
Should you remove the seeds of guajillo chili?
Remove the seeds and the bulk of the membranes from your guajillos (and other big dried chilies) for two reasons.
They’re abrasive to begin with, and they provide an unpleasant texture to sauces and other meals. Second, they are frequently the spiciest component of the pepper (by far).
However, since the seeds and membranes are still edible, you may leave them in if you want to add more heat to a dish but aren’t going to purée the peppers. However, be certain that the stems are removed.
How do you store Guajillo Chilies?
In a sealed jar or zipped bag, store in a cold, dark closet.
What to look for when buying Guajillo Chili?
When purchasing guajillo peppers, look for ones that are still whole, flexible, and glossy. They should have a deep crimson hue as well.
Avoid those that are fractured or brittle since they may have lost their taste. Insect damage may also be caused by grit in the packing and holes in the chilies.
The taste of Guajillo pepper is difficult to mimic. Cascabel chiles are fruitier, yet they have a comparable taste and heat. Puya chiles are hotter and have a sharper taste than guajillo peppers.
Blend pasilla negro with cascabel chiles to get a smoky and earthy taste similar to guajillo peppers.
Blend ancho and cascabel chilies to create a sweet, smoky, and nutty taste with overtones of raisins and chocolate. The taste of this combination is comparable to that of guajillo peppers.
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