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A brown plate filled with rehydrated guajillo chile peppers.
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5 from 2 votes

How to Rehydrate Guajillo Chiles

Make sure you know how to properly rehydrate dried guajillo chile peppers to use in all of your favorite Mexican recipes. This method is quick, easy and guarantees authentic Mexican flavor!
Prep Time2 minutes
Cook Time15 minutes
Course: accompaniment, condiment
Cuisine: Mexican
Servings: 10 servings
Calories: 11kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 10 guajillo chiles
  • water for boiling

Instructions

  • Heat a comal over medium heat. Bring a small pot of water to a boil. Use a damp kitchen towel to wipe clean all of the chiles. You want to remove any dust or dirt on them.
    Showing the steps for cleaning, removing the stem and how to deseed dried guajillo peppers.
  • Use kitchen sheers to cut off the stem. Cut going up the length of the guajillo and pull it open. Cut or pull away the pith and seeds.
  • Place the guajillos on the hot comal and toast for 1 minute on each side. Careful not to burn them. This step is optional.
    Dry roasting guajillo chiles on a hot comal pan.
  • Put the toasted guajillo chiles inside the hot water. (Or put them in a bowl and pour the hot water over them.) Allow to sit for 10 to 15 minutes or until soft, pliable and rehydrated.
    Boiling dried guajillo chilies in hot water to rehydrate them.
  • You can save a little of the boiling broth for blending and making salsas. Drain and discard excess liquid.
  • Now you're ready to use in making salsas or sauces for all of your favorite Mexican dishes.
    Rehydrated red guajillo chile peppers laying on a wood platter.

Nutrition

Serving: 10servings | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg
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