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–+ servings
Guajillo Chiles on a Plate

How to Rehydrate Guajillo Peppers

Justine Drosdovech
Learn how to prepare and rehydrate guajillo peppers! You can use them in a variety of Mexican recipes, like vegan tacos al pastor and vegan birria tacos.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 serving
Calories 324 kcal

Equipment

  • Kitchen shears
  • Cast-iron skillet or comal
  • Saucepan

Ingredients
 

US Customary - Metric
  • 1 package guajillo peppers
  • Water for soaking

Instructions
 

  • Using kitchen shears, cut off the stems of the chiles and cut them open. Remove the seeds and veins and discard.
  • Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
  • Bring a saucepan of water to boil, then turn the heat off, add the guajillos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
  • Your chiles are now ready to be used in a wide variety of recipes, from guajillo salsa to pozole.

Notes

The weight used for this recipe is an example only. The amount needed will depend on the size of the recipe.
You can reserve the soaking water to use in recipes. However, some people find it bitter, so always taste it first.
Nutritional information is a rough estimate and should not be taken as health advice.
 

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 69.9g | Protein: 10.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 91mg | Potassium: 1870mg | Fiber: 28.7g | Sugar: 41.1g | Vitamin A: 26488IU | Vitamin C: 31.4mg | Calcium: 45mg | Iron: 6mg
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