Popular Uses for Guajillo Chilies, Whole (Dried Chili Pepper)
Meats & Poultry
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Adobo Marinades: Guajillo Chilies, Whole are a staple in Mexican adobo sauces for chicken, beef, and pork.
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Braised Pork: Rehydrated chilies add smoky, mildly spicy flavor to slow-cooked pork carnitas or stews.
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Chicken Dishes: Perfect for chicken tinga or enchilada sauces with balanced heat.
Seafood
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Fish Stews: Adds mild spice and earthy depth to Mexican-style fish stews.
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Shrimp Tacos: Blended into sauces for smoky shrimp tacos.
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Seafood Broths: Rehydrating chilies creates a flavorful base for seafood soups.
Vegetables & Plant-Based
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Vegetarian Enchiladas: Essential in rich chili sauces for veggie enchiladas.
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Chili Sauces: Blended into mole or salsa for earthy, fruity complexity.
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Plant-Based Proteins: Adds smoky spice to tempeh, tofu, or bean dishes.
Rice & Grains
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Spanish Rice: Rehydrated guajillos give Spanish rice a vibrant red color and flavor.
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Quinoa Bowls: Blended into chili sauces for plant-based grain bowls.
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Tamale Fillings: Used in chili pastes to season tamales or masa dishes.
Soups & Stews
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Pozole: A signature chili for red pozole broth, paired with hominy and pork.
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Chili Con Carne: Adds warmth and depth without overwhelming heat.
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Vegetable Stews: Enhances hearty stews with mild, smoky flavor.
Sauces & Condiments
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Enchilada Sauce: A primary chili in authentic red enchilada sauce.
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Salsa Roja: Blended with garlic and tomatoes for a smoky salsa.
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Mole Sauce: Found in traditional moles for earthy, layered complexity.
Specialty Uses
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Chili Paste: Rehydrate and blend with spices for versatile chili paste.
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Marinades: Combine with citrus, garlic, and herbs for Mexican-style marinades.
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Taco Seasoning: A base chili for homemade taco sauces and rubs.
Types of Red Chilies, The Spruce Eats
Easy Chili Colorado recipe, The Spruce Eats
Product of MEXICO
Larger quantities available. Please Contact us for pricing.
