Another chapter to my Mexican Cuisine learning experience. We love peppers, but at our age can't handle the REAL HOT stuff anymore. We love Hatch Green Chiles for mild heat and flavor, but when I recently made Birria Tacos I discovered Guajillo Chile. The flavor it added was very good, yet not so hot. The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano, but milder than a jalapeño.
As we learned with Hatch Green Chiles, you just learn to select/adjust your peppers to your meal. This is a red Chile which will result in a red sauce, taste depending on what you add or your meal. Guajilloes are the 2nd most popular pepper in the Mexican Cuisine Catalog. It serves a different purpose on the flavor menu.
Guajillo chiles are usually combined with Ancho chiles and Pasilla chiles to make Mexican sauces and stews. It is typically used in pastes or rubs to flavor all meats, especially chicken. In addition to authentic moles, use this Chile in enchiladas, salsas, sauces, soups, stews, and tamales. It is typically used in pastes or rubs to flavor all meats, especially chicken. In addition to authentic moles, use this Chile in enchiladas, salsas, sauces, soups, stews, and tamales. This nearly always involve drying the peppers and then using them in a marinade blended to make a paste or sauce.
A few popular links for using Guajillo Chiles:
I used Guajillo for Birria Tacos and it was delicious; recently I used it for a pork recipe.
Grilled Pork Steak w/Guajillo Sauce
5 dried Guajillo Peppers (or sauce)
3 cups beef broth
3 cloves garlic, minced
2 tsp brown sugar
1 tsp oregano
½ tsp salt
2-4 pork steaks, grilled
Roast chiles in oven or on grill at med/high heat until soft/pliable. Remove and seed/stem. Place these and all the other ingredients (minus steaks) in small saucepan and simmer for 15 minutes. Let cool for a few minutes.
Pour into blender and puree’. Sieve to remove big debris. This will be thick and may need a few passes. Serve over pork steaks. Rice or barley and a salad work well here. I served this with Red Wine sautéed Bok Choy.
A mild red Chile style pork recipe that works very well. Some spice, lots of taste.
Pork Steak with Guajillo Sauce and Oriental Sauteed Bok Choy
Barb did find this to be a bit too spicy, but I will work on that. This recipe would work as well with chicken, beef, or sausage. The sauce also makes a very nice dip for tortilla chips.
“These are workhorse chiles with a lot of dazzle.”
Rick Bayless
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