A guajillo chili or guajillo chile 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. The Mexican state of Zacatecas is one of the main producers of guajillo chilies.
Small amounts of Guajillo chiles are used in Mexican cooking to add flavor, mild heat and color. They’re frequently used in pastes or rubs to flavor all kinds of meats, especially chicken. In addition to Mexican moles use this chile in enchiladas, salsas, sauces, soups, stews and tamales.