Guajillo chili powder

guajillo powder is made from ground chiles, which represent a variety of Mexican chiles.

The ground version comes from dried Mirasol chiles, and gives the Guajillo a slightly spicy flavor, but with an undertone complex. Their chile heat level is similar to that of jalapeños (between 2,500 and 5,000 on the Scoville scale of hotness). Some guajillo peppers may exhibit a noticeable, moderate pungent flavor, while others may be closer to Cubanelle peppers in terms of sweetness. Along with the heat, guajillo chili powder sometimes displays a sweetness that some liken to berry, apricot, or green tea undertones. Other flavor notes associated with guajillos include pine nuts and smoky notes. Because of this complex mix of delicate flavors, it has become one of the most popular chili peppers in Mexican cuisine.

Guajillo pepper: properties and benefits

Like other chilies and peppers, guajillo is a great source of essential nutrients such as vitamins, minerals and fiber that help our body. As a source of carotenoids, antioxidants useful for well-being, guajillo peppers have been used in ancient times to relieve inflammation and irritation, particularly of the gastrointestinal tract. Capsaicin , a plant compound that gives guajillo powder its spiciness, is in fact considered a natural anti-inflammatory. At a dietary level, the spiciness of peppers such as guajillo favors the reduction of appetite (especially in people who do not normally consume spicy foods).

Origins and History of cultivation

As previously specified, the guajillo pepper is the dried version of the mirasol pepper, a thin-skinned fruit from the Mexican regions of Zacatecas and Durango. These peppers have been a part of the diet in the Americas since at least 7000 BC. and, even today, they are mainly cultivated in the central and northern part of Mexico (Durango and Aguascalientes). They were only introduced to Europe and Asia at the end of the 1400s, when they were brought to Spain by the conquerors of the time.
They were very successful for their culinary variety, and as a cheaper alternative to expensive peppercorns. The fresh form of guajillo goes by a different name, as the chiles used to make guajillo powder are called mirasol peppers (referring to the fact that the peppers face the sun, they grow pointing straight up). Its name is Spanish for "little pumpkin," referring to its shape and the sound of the seeds when the fruit is dried and shaken, similar to dried pumpkins. Its spiciness has also given it the nickname “travieso”, which means mischievous / mischievous. Guajillo is a main ingredient of traditional Mexican sauces, which traces back to the origin of the sauce (mole) invented in the 16th century by the Dominican nun Sor Andrea de la Asuncion, in the city of Puebla (for a banquet dedicated to the viceroy of the new Spain). Guajillo chiles are one of the three chiles in the "holy trinity" of mole sauce, along with Ancho and Pasillo chiles.
Its nuances between sour and spicy combine deliciously with the smoky nature of the other peppers. In the 1600s the Franciscan friar Bernardino de Sahagun cataloged the use of chili peppers by the Aztecs according to heat. He documented the use of many varieties that are still in use today, including mirasol peppers. Chillies are usually sold in whole, dried form, which can be roasted and ground into guajillo powder; or they are rehydrated and made into a sauce or paste (cooked are used for the dish tamales).

Plant and flowers

The botanical name of the Guajillo chili powder is the Mirasol chili, a variety of chili pepper of the species Capsicum annuum, There are two main varieties that are distinguished by their size and spiciness. Guajillo puya is the smaller and spicier of the two (puyar, in Spanish, means to sting or poke). Longer, wider guajillos have a richer, less spicy flavor. It displays a dark, reddish-brown, leathery skin. The peppers grow to measures 7 to 12 inches long and are about 2 inches wide.

Nutritional values of Guajillo chili powder

Guajillo powder is a good source of vitamin A, B vitamins and vitamin E. It containsalso minerals such as iron and manganese, and small amounts of calcium and magnesium. The peppers used to make guajillo powder are good sources of dietary fiber.

How to use Guajillo pepper in the kitchen

Guajillo peppers are among the most popular in Mexico, for many recipes. They can be used for typical dishes of Mexican cuisine, in "mole" sauces in combination with ancho and pasilla peppers. For flavoring enchiladas (corn tortillas rolled around a filling and covered in a savory sauce), or tamales; but also for Peruvian cuisine, in El Salvador's relajo spice blend or in North African harissa paste. The guajillo pepper is also excellent in local dishes, to give sour and spicy nuances to various dishes. You can add chili powder to create sauces and marinades, to flavor soups, stews, pasta dishes, recipes with beans and chili. It can add flavor to meat, especially pork and chicken recipes; as well as giving more taste to fats and oils. Also used with fish, guajillo is a powdered chili pepper that allows a single sprinkle to provide a unique flavor.

The recipe: Braised beef stew, beans and Guajillo pepper

Ingredients:

Guajillo powder - 2 tablespoons vegetable oil – 450 g stewing beef, cut into 1-inch cubes – salt and pepper - 2 medium onions, chopped - 4 wedges crushed garlic - 3 tablespoons of tomato paste - 1 cup of coffee - 1 can (0.33) of light beer - 1 tablespoon of fine cornmeal - 1 and ½ kg of dry beans, soaked overnight.< /p>

Indications:

Heat the oil in an ovenproof saucepan (cast iron) over medium-high heat. Season the beef with salt and pepper; cook, turning occasionally, 6 to 8 minutes (until browned). Transfer to a plate, keeping the fats in the pot. Add the onion and garlic to the hot pot. Cook, stirring often, 10 to 12 minutes (until soft). Add the tomato paste and guajillo pepper powder. Cook, stirring, 1 minute (until fragrant). Combine remaining ingredients, reserved beef, and 4 cups water. Season generously with salt, and bring to a boil. Cover and transfer pot to preheated oven at 160°C. Bake 2 1/2 to 3 hours or until beef is falling apart - when skewered with a fork.
[source: Thewrightrecipes.com ]

Chili guajillo: side effects and contraindications

A caution is advisable to evaluate any allergies to chili peppers, In addition, the Guajillo chili pepper, like several chili peppers, is to be avoided if you suffer from stomach acid and gastrointestinal irritation. Chili peppers can cause a burning sensation in the mouth. Caution is advised in the doses for pregnant and lactating women.