Chile Guajillo

Reyes Produce - source for the most fresh Mexican produce including Chile Guajillo...

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  • Related to the pulla chile, Guajillos are one of the most common cultivars grown in Mexico today.
  • Dried Guajillos contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
  • Chile sauce - 9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces. 6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces. 5 cups very hot water. 4 garlic cloves, peeled. 1/2 teaspoon dried Mexican oregano. 2 teaspoons fine sea salt
  • Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.

    Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)
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