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    Home » Recipes » Mexican » Guajillo Sauce [step-by-step pictures]

    Guajillo Sauce [step-by-step pictures]

    Last Updated November 9, 2022. Originally Posted June 11, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
    Jump to Recipe Print Recipe
    Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate. You will love how easy this is to make. By Mama Maggie's Kitchen


    Guajillo Sauce in a bowl with a spoon inside.

    Guajillo Sauce is one of those things I love to keep in the freezer. When I don’t know that to make for dinner, I know this sauce has my back.

    You’re never at a loss ‘cuz this sauce is boss. Just add protein and BOOM! Dinner is ready!

    Another one of my favorites and always in my fridge: Adobo Sauce

    Guajillo peppers in a bowl

    Guajillo Pronunciation: “Goo-wah-HEE-oh.”

    You might also see it called “Guajillo Chile” or “Guajillo Chili.”

    Where to Buy them

    This is a very common and popular Mexican chile. Look for them in the Hispanic section in your local grocery store. Or, Buy Them Online

    Dried ancho chiles next to dried guajillo chiles on a wooden table.

    Don’t confuse them with Ancho Peppers

    • Guajillo Pepper is a dried mirasol.
    • Ancho Pepper is a dried poblano pepper.

    There are many recipes that use a combination of both guajillo and ancho peppers such as Red Pork Tamales or Chile Colorado.

    Substitutes:

    If a recipe calls for Guajillo Chile and you have none in the cupboard, you more than likely can substitute for one of these chiles.

    • Ancho Pepper
    • Pasilla Pepper
    • Cascabel
    • New Mexico Chile

    It will change the flavor because not all chiles are alike. However, in a pinch, go for it.

    Dried ancho chile and guajillo chile on a wooden table.

    Making the Sauce

    • With a damp paper towel, gently wipe off any dust.
    • Cut off the stem.

    The guajillo peppers seeds are inside. You do not want to add these in your Guajillo Sauce.

    Depending on the chile, you might not be able to get all the seeds out. That’s why straining is important.

    More Mexican Recipes using Guajillo Peppers: Camarones a la Diabla, Birria de Res, Pambazo Sandwiches

    Hand holding scissors and cutting into guajillo chile

    • With your scissors, cut the chile lengthwise.
    • Do this over the kitchen sink, or a trash can.

    There are people who don’t do this step. They will take the stems off and leave the seeds inside. Then strain to remove the seeds.

    You can very easily do that, but it will make your sauce spicier.

    For a less spicy sauce, remove the seeds and add 1 tomato to the blender.

    Hand showing the seeds inside the guajillo chile.

    Be sure to discard as many of the seeds as you can. If there are any veins, remove those too.

    Some people will toast the chile before doing this.

    Toasting the chiles will enhance the flavor, making your sauce richer and fuller. It’s up to you. Regardless, the Guajillo Sauce will still be tasty.

    Hand holding a cleaned guajillo chile

    • Put all the chile dried chile in a stock pot with water.
    • Use enough water to cover the chiles. About 4 cups.
    • Bring the water to a boil. Then turn off the heat, leaving the chiles inside the stockpot.

    They will only be in the hot water for about 5 minutes, or until pliable.

    Cold Water Rehydration Method: Leave the chiles in cold water for 1 hour. No boiling necessary.

    Chile Guajillo inside a stock pot with water.

    • Discard the water.

    There are a lot of Mexican recipes that use the water from the rehydration process.

    Dried chiles collect dust and perfect place for bugs to hide. That’s why you must throw out the water and use fresh water to make the sauce.

    Reconstituted Guajillo Chile in a blender

    • Add the chiles, water, onion, garlic to the blender.
    • Blend until smooth.

    How hot is that pepper?

    If you can handle a jalapeño, you can handle the heat of a guajillo chile.
    A guajillo pepper is not as hot as a jalapeño.

    The spiciest guajillo can reach 5,000 Scoville heat units.

    If the sauce is too thick, add some water. Don’t add too much. About 1/2 cup water. Just enough to be able to strain the sauce.

    Then… add some more water to the blender. Just to get any remaining sauce that might be lingering at the bottom of the blender.

    Pro Tip: If you are going to be cooking the sauce with chicken, you can use chicken broth instead of water. Or beef broth if you are cooking with beef.

    Straining the guajillo sauce.

    • Strain the sauce.
    • With the back of your cooking spoon, push out as much of the sauce.
    • Discard any bit and pieces left in the strainer.

    Guajillo Sauce freezes extremely well. Put it into a freezable plastic bag, removing as much air as possible. It lasts up to 5 months in the freezer or up to 5 days in the fridge.

    Word to the Wise: Make two batches. One to use now, and another to freezer for later.

    Red guajillo sauce boiling inside a stock pot.

    The strained sauce goes back in the pot and gets boiled. To freeze, you need the sauce to cool.

    How to use the sauce:

    • Sear any protein – chicken, beef, pork, fish.
    • Add the sauce.
    • Simmer until the protein is fully cooked.

    You can also add vegetables for a more complete meal. Serve with corn tortillas, refried beans, or Mexican rice.

    Did you make this recipe? Please rate the recipe below!

    Guajillo Sauce in a bowl with a spoon inside.

    Guajillo Sauce

    Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
    4.59 from 12 votes
    Print Pin Rate
    Course: Breakfast, Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 2 cups
    Calories: 35kcal
    Author: Maggie Unzueta

    Equipment

    • Blender
    • Stock pot
    • Kitchen scissors

    Ingredients

    • 10-12 guajillo peppers
    • 4 cups water (to rehydrate chiles)
    • 2 cloves garlic
    • 1/4 onion
    • 1 tspn cumin
    • 1 tspn salt (or to taste)
    • 2 cups water (to blend)
    • 1 tbsp olive oil

    Instructions

    • With a damp paper towel, wipe off any dust on the peppers.
    • Remove the stems, seeds, and veins of the guajillo peppers
    • Add 4 cups water and the cleaned peppers to a stock pot.
    • Put the lid on, and bring to a boil.
    • Turn heat off, leaving the peppers inside.
    • Wait for 5 minutes, or until the chiles are pliable.
    • Discard the water.
    • Rinse the pot and set aside until ready to use.
    • To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
    • Add 2 cups water to the blender.
    • Blend until smooth.
    • Heat olive oil in the stock pot.
    • Add a strainer over the stock pot.
    • Carefully strain the sauce into the pot, using the back of a spoon.
    • Be very careful. It can splatter.
    • Bring to a simmer.
    • Cook the sauce for 8-10 minutes.
    • Stir occasionally.
    • Taste for salt.

    Notes

    For a thicker sauce, cook the sauce longer.  
    For a less spicy sauce, add 1 tomato to the blender. 

    Nutrition

    Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 183mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 3.7mg | Calcium: 27mg | Iron: 0.9mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Theresa P.

      October 27, 2019 at 10:31 am

      Hi, in your recipe it calls for 1t. of cumin. Is that ground cumin or cumin seeds? Thanks, for sharing will be giving this recipe a try for sure.

      Reply
      • Maggie Unzueta

        November 11, 2019 at 3:59 pm

        Either works. They will get ground in the blender. Preferably ground cumin. It will blend easier.

        Reply
    2. As

      January 31, 2020 at 8:36 pm

      Can you make guajillo pepper potatoes with this sauce?

      Reply
      • Maggie Unzueta

        March 4, 2020 at 9:01 am

        Yes! That’s what I make as a side dish all the time using this sauce.

        Reply
        • datagatherer

          April 7, 2020 at 7:02 pm

          Is there a recipe for the guajillo pepper potatoes? I looked and must’ve missed it.
          Thanks!

        • Maggie Unzueta

          April 8, 2020 at 10:58 am

          Potatoes? You can add this sauce to cooked potatoes. For 4 potatoes, use only 1 cup. Hope that helps.

    3. Dennis Shaub

      December 14, 2020 at 2:37 pm

      5 stars
      I made this sauce for the 1st time. I pan heated meatballs & squash and then served each person 2 separate dishes. One with a good name brand spaghetti sauce and one with guajillo sauce. Only difference was the sauce. All 4 family members voted the guajillo sauce as better tasting. It was much better than I anticipated.

      Reply
      • Maggie U

        December 17, 2020 at 12:49 pm

        So glad you and your family enjoyed this!

        Reply
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