Difference between Chile Pasilla and Chile Guajillo
Two of the most popular dried chiles in Mexico are the guajillo chile and the pasilla chile. As for the guajillo chili, this is the result of the dehydration of the miraflor chili and is used in the preparation of all kinds of sauces, marinades and moles. On the other hand, the pasilla chili is the dried version of the chilaca chili. The pasilla chili is the base of countless sauces and marinades.
Guajillo chile |
Pasilla |
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|---|---|---|
| general | Its name comes from the Nahuatl “huaxin” or huaje. The guajillo chili is a dry chili, product of the dehydration process of the mirasol chili. It is worth mentioning that it is one of the most popular chiles in Mexican cuisine. | The pasilla chili is the result of the chilaca chili drying process. Native to northern Mexico, this chili is also known as chili cuernillo or chili to shred when fresh. Once dry, the pasilla chili is also called black chili or prieto chili. |
| Scoville scale | The guajillo pepper has been classified in the middle part of the scale with between 2,500 and 5,000 Scoville units. | As for the pasilla chili, it is located in the lower middle part of the scale, with between 10,000 and 15,000 Scoville units. |
| Appearance | The guajillo is a large chili, measuring between 15 and 20 cm. It is a burnt or intense red color. It has the traditional shape of an inverted triangle, | It is an elongated pepper, dark in color and its skin has the appearance of a prune. Perhaps that’s where its name comes from. |
| Use | In Mexico it is used in preparations such as sauces for stews, marinades and moles, that is, for dishes only. It is not consumed “raw” because it is a dry chili, nor is it chopped for raw sauces. | In the Mexican highlands, it is used to grind sauces, marinades, and even moles. In the north, some people make them sliced or even stuffed, like their fresh variety. |