This week we have had hundreds of emails, letters and telephone calls inquiring about Guajillo [gwah-HEE-yoh] chilies. Guajillos are thick, dark brown chilies commonly grown in Mexico and are great in soups, stews, salsas and sauces. They must be soaked longer than usual because of their super leathery skin. On a heat scale of 1-10, these guys are about a 3. Guajillo, Pasilla, and Ancho chilies are combined to make traditional mole sauces. According to local chile expert, Ric Bayless, “These are workhouse chilies with a lot of dazzle. They really don’t fuck around.”

Find our first-hand what it’s like to work with Anchos and Guajillos. If you have an extra 2 hours and 5 minutes and 27 ingredients, we recommend Emeril’s 5-star Tequila-Marinated Chicken with Mexican Mole Sauce. BAM!

(No Ratings Yet)

 Loading ...