Chile guajillo, menaing “big pod” in Spanish, is the most popular dried chile in Mexico after pobalons (ancho). It has a crisp, sharp flavor that can vary from hot to extremely hot. They are used in tacos, salads and enchiladas, and also as a base for sauces.
Guajillos are rarely used fresh.
Guajillos are moderately hot, with 15,000 – 30,000 Scoville units