Holy Molé!

Dried Guajillo Chiles

The Guajillo (meaning “big pod”) Chile is about more than just heat—this is a chile that’s all about flavor!  Delivering the tart-sweetness of dried fruit, the tannic acidity of red wine, and the mellow umami of roasted tomatoes, Guajillo Chiles, coming in at an average 2,500-5,000 Scoville units, provide complexity of flavor as well as spice.

medium heat

Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!

Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side.  When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!

Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size.  On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.

To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.