A guajillo chili or guajillo chile (chile guajillo in Spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two (puyar, in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy.
