https://mamiverse.com/wp-content/uploads/2013/06/Chile-Primer-Series-MainPhoto.jpg 352 530 Lesley Tellez http://mamiverse.com/wp-content/uploads/2018/02/logosmallMamiverse-1.png Lesley Tellez2017-06-29 09:00:302017-06-30 01:38:50Chile Primer Series I: Ancho, Guajillo, & Pasilla
How to Use It • Guajillos paint a glorious red color, so remove the seeds, hydrate them, and blend into an enchilada or chilaquiles sauce. You can also use guajillos in a marinade for tacos al pastor. Often you’ll strain any sauce made with guajillos, as the tough skin sometimes doesn’t completely break down.
Is it Hot? No. A smaller version of the guajillo, called the puya, is hot, so be careful.