Key ingredient in adobo, mole flow, chorizo, barbecue sauces. You can not miss it in your kitchen.
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Related to the pulla chile, Guajillos are one of the most common cultivars grown in Mexico today. The are four to six inches long, Guajillos is the dried version of the Chilaca. They have thin flesh and a shiny, deep reddish brown color. Guajillos have a sweet heat, and are tannic with a hint of pine, the Guajillo, pronounced gwah-HEE-yoh, means "little gourd" for the rattling sound the seeds make in the dried pods.
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. Giving a yellowish color to foods, it is used in sauces, seasonings, and for color. To prepare, devein, seed, soak--covered--in hot water for about one hour. Mix well in a blender with soaking water.
geelachtige kleur aan levensmiddelen en worden gebruikt in sauzen, kruiderijen en als kleurstof.
They are popular in the Mexican cuisine, this chile is primarily grown in central and northern Mexico. The states of Durango, Aguascalientes and San Luis Potosi are major producers. Because of their tingle and bite, Guajillo chilies are sometimes called "travieso," meaning mischievous.