Badia Guajillo Pepper, 3 oz

Dried guajillo chiles — the long, burgundy-red backbone of Mexican cooking. Smooth, leathery skin with bright, tangy heat and notes of dried berry, green tea, and tamarind. Moderate spice (2,500–5,000 SHU) that lets you build flavor without scorching the dish.

Common Uses

The defining chile in birria de res, the brick-red broth around tacos dorados and consomé. Blended with ancho and pasilla for mole rojo, enchilada sauce, and adobo marinades for al pastor. Toasted and steeped for pozole rojo, chilaquiles rojos, salsa roja, and the marinades behind carne asada and cochinita. Also the chile for tamales rojos and chile colorado stews.

Cuisine Context

Guajillo is the most-used dried chile in Mexico after the ancho. Cooks in Jalisco, Michoacán, and across the central highlands consider it non-negotiable — it provides the color, body, and tang that defines red Mexican sauces. Without it, birria isn't birria.

Pro Tip

Toast on a dry comal for 10–15 seconds per side until aromatic but not blackened — burnt guajillo turns bitter fast. Then soak in hot water 20 minutes before blending. Strain the puree to remove tough skin fragments.

Shipped from Doral, FL.