Head to head
Guajillo vs Ancho
The two most-used dried Mexican chillies, and they do opposite jobs: guajillo brings brightness and tannin, ancho brings sweetness and body.
| Guajillo | Ancho | |
|---|---|---|
| Heat (SHU) | 2,500–5,000 | 1,000–1,500 |
| Species | C. annuum | C. annuum |
| Origin | Mexico | Mexico |
| Ripe colour | Deep red | Reddish brown |
| Wall thickness | Thin | Medium |
| Days to maturity | 75 | — |
| Flavour | sweet, fruity, berry notes, tangy, mild smokiness | sweet, dried fruit, tobacco, mild, rich |
Figures from each variety's own record. Heat is a range because heat is a range — see the Scoville scale for why.
The difference
If you only buy two dried chillies, buy these — and knowing which does what is the difference between a sauce that works and one that tastes flat. The ancho is a dried ripe poblano: broad, wrinkled, soft and sweet, tasting of raisin and tobacco. The guajillo is a dried mirasol: smooth, glassy, leathery, with a bright, slightly tannic, berry-and-green-tea character.
In a sauce they are structural opposites. Ancho supplies body, sweetness and dark colour, and used alone it gives something thick and slightly jammy. Guajillo supplies brightness, acidity and a clear red, and used alone it can taste thin and sharp. Most Mexican red sauces use both, in varying ratios, and that is the whole reason.
One practical difference: the guajillo's skin is noticeably tougher, which is why recipes tell you to toast, soak and then push the blended sauce through a sieve. Skip that and you get a fine grit no amount of simmering will remove. Ancho is soft enough to blend clean.
Can you substitute one for the other?
Not for each other, but they are the classic pair. If you have only ancho, add a little vinegar or tomato for the brightness you are missing; if only guajillo, a little sugar or raisin for the body.
Other comparisons
Or put any two varieties side by side in the compare tool.