Tajin Guajillo Chilli (75g)
If there's one dried chilli that defines Mexican cooking more than any other, it's the guajillo. Bright, tangy, and moderately hot, with a distinctive flavour that sits somewhere between dried berry, green tea, and a subtle smokiness — it's the backbone of countless salsas, marinades, and slow-cooked sauces, and the chilli that gives birria and carne adobada their characteristic deep red colour and complex flavour.
Tajín's dried guajillo chillies are the real thing — long, smooth-skinned, and a deep burgundy red. They have a medium heat (around 2,500–5,000 Scoville) that builds gradually rather than hitting all at once, making them versatile enough to use generously without overwhelming a dish. Combine them with ancho for mole, blend them into enchilada sauce, or rehydrate and use as a base for a marinade that will make almost any meat taste better.
Rehydrate in warm water for 20–30 minutes, remove the seeds and stems, then blend. Toast briefly in a dry pan first to deepen the flavour.
- 100% dried guajillo chilli peppers
- Medium heat — tangy, fruity & lightly smoky
- Essential for birria, mole, enchilada sauce & adobo
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
Tajin Guajillo Chilli (75g)
If there's one dried chilli that defines Mexican cooking more than any other, it's the guajillo. Bright, tangy, and moderately hot, with a distinctive flavour that sits somewhere between dried berry, green tea, and a subtle smokiness — it's the backbone of countless salsas, marinades, and slow-cooked sauces, and the chilli that gives birria and carne adobada their characteristic deep red colour and complex flavour.
Tajín's dried guajillo chillies are the real thing — long, smooth-skinned, and a deep burgundy red. They have a medium heat (around 2,500–5,000 Scoville) that builds gradually rather than hitting all at once, making them versatile enough to use generously without overwhelming a dish. Combine them with ancho for mole, blend them into enchilada sauce, or rehydrate and use as a base for a marinade that will make almost any meat taste better.
Rehydrate in warm water for 20–30 minutes, remove the seeds and stems, then blend. Toast briefly in a dry pan first to deepen the flavour.
- 100% dried guajillo chilli peppers
- Medium heat — tangy, fruity & lightly smoky
- Essential for birria, mole, enchilada sauce & adobo
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
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Description
If there's one dried chilli that defines Mexican cooking more than any other, it's the guajillo. Bright, tangy, and moderately hot, with a distinctive flavour that sits somewhere between dried berry, green tea, and a subtle smokiness — it's the backbone of countless salsas, marinades, and slow-cooked sauces, and the chilli that gives birria and carne adobada their characteristic deep red colour and complex flavour.
Tajín's dried guajillo chillies are the real thing — long, smooth-skinned, and a deep burgundy red. They have a medium heat (around 2,500–5,000 Scoville) that builds gradually rather than hitting all at once, making them versatile enough to use generously without overwhelming a dish. Combine them with ancho for mole, blend them into enchilada sauce, or rehydrate and use as a base for a marinade that will make almost any meat taste better.
Rehydrate in warm water for 20–30 minutes, remove the seeds and stems, then blend. Toast briefly in a dry pan first to deepen the flavour.
- 100% dried guajillo chilli peppers
- Medium heat — tangy, fruity & lightly smoky
- Essential for birria, mole, enchilada sauce & adobo
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
