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Chile Guajillo translates to Big Pod in Spanish. These big chiles are some of our favorites to work with in the kitchen. Their rich, smoky flavor lends tons of depth to soups, stews and sauces. We love warming several of them in a skillet then blending them with tomatoes, onion and bell pepper for a braising sauce for pulled chicken. Their mild heat are perfect for creating a paste for grilled meats and smoked brisket.
