Among the most widely-used chiles in Mexican cuisine. Rehydrated in stock or water, and ground to a paste, or toasted and then flaked, guajillos are the everyday chile of the Mexican kitchen.
Alongside the ancho chile, the guajillo chile is the cornerstone of traditional Mexican cuisine. Ideal for moles, soups, vegtable stews, meats, or any other dish that calls for chile powder. In the US, the guajillo chile is used alongside oregano and cumin to flavor enchiladas, fajitas and burritos fillings.