Guajillo chiles are sweet with a touch of acidity. They are fruiter in taste than most other chiles, and hints of this are in their aroma as well. They have a mild- to medium-heat with layers of flavor including a smokiness and a slight earthiness.
Whole dried guajillos are deep red to burgundy in color, with smooth, shiny skin. They are pliable to the touch and are four to six inches in length with a slight curve at bottom. In Mexican dishes guajillo chiles are second in popularity only to the ancho.
Guajillos are used rehydrated or dry roasted, or can be pan seared to bring out more flavor. They combine well with other chiles and with tomatoes without overpowering the dish. Use guajillos in small amounts to add flavor, color, and of course heat.