Guajillo chiles are the dried form of the mirasol chile, ranging 2,500-5,000 Scoville Heat Units. These peppers are used in a variety of Mexican dishes, from salsas and pastes to dry rubs and marinades. The flavor is sweet and fruity, carrying hints of tartness, pine, and smokiness, along with a moderate heat. Use guajillo in mole and enchilada sauces, pozole, birria, and tamales.