Chile Puya is a classic dried chili commonly used in Mexican cuisine. They have a fruity, smoky, and slightly bitter flavor. These chilis can be used as a substitute for chile guajillo and are frequently used in salsas, sauces, and many other traditional Mexican recipes.
What Is Chile Puya
Chile Puya is a chile which is grown in the Central Valley of Mexico, an area just on the outskirts of Mexico City. Chile Puya In English means “goad chili” or “prod chili” which is likely a description of the flavor of these chilies which are “sharp” and robust. The chili pods are roughly 3 inches in length and are a rich burgundy color. In classic Mexican cuisine these chilis are often ground into powder or rehydrated and then added to sauces, soups, and other dishes.
What Does Chile Puya Taste Like?
Puya Chiles are fruity, smoky, slightly tangy, and a little bitter. They are comparable to the guajillo chile in flavor as well as spice level, with the guajillo being a milder chili. Imagine a fruit roll up blended together with bitter dark chocolate and you’ll have a good idea of the flavor composition.
Best Substitutes For Puya Chile
The best substitute for the Puya Chile is the chile guajillo. They share a similar fruity and smoky flavor profile. However, the guajillo chile is slightly less spicy.
Chile Puya Vs. Guajillo
These two chilies are often compared to each other because they are very similar in flavor, appearance and spice level. However, there are slight differences between the two. For example, chile guajillo is larger but less spicy. The flesh of the chile guajillo is more leathery whereas dried puya chiles have a skin which is more brittle and cracks more easily. Lastly, Chile Puya has a much brighter fruit flavor; it’s even slightly tangy. Whereas the chile guajillo has a more subtle fruit flavor.
How To Use Chile Puya
Chile Puya is commonly ground into a powder or rehydrated and blended into salsas and sauces. These chilis can be used in a variety of ways. Here are some common uses for this wonderful chili.
- Add Chile Puya to salsas like salsa roja, salsa taquera, salsa ranchera, or chipotle tomato salsa.
- Use as a substitute for guajillo chilis in recipes like guajillo sauce.
- Chile Puya is commonly used in mole sauce recipes and enchilada sauces.
- Use them to add a little extra spice and flavor to soups like my vegan tortilla soup.
How To Remove The Seeds
Removing seeds from dried Chile Puya is quite simple. Pull the stems off the top of the chilis and pour out the seeds. You’ll notice they come spilling out easily.
Steps To Rehydrate Chile Puya
- Heat a large skillet over medium heat and toast the chilis for 1 minute on each side, using metal tongs to flip the chilis over.
- Using a medium-sized pot, bring water to a boil and then remove from heat. Add the chilis into the hot water and allow them to soak for 10 minutes until they become soft.
How To Make Chile Powder
- Toast chilis in a large skillet over medium heat for a minute on each side, just as you would for the first step in rehydrating the chilis.
- Use either a mortar and pestle or a spice grinder to grind the chilis into a powder or flakes.
Where To Buy These Chilis
I purchased my chilis at a local Mexican market. You can also buy these chilis online. However, it’s better if you can see the chilis before you purchase them to make sure they are good quality. As previously mentioned, the skin of these dried chilis breaks easily so be warned that if you buy them online, you may end up with a bag of chili shards.
Storing Suggestions
While these chilis can last for up to 2 years if stored in an airtight container, they are freshest if used within 6 months after purchase. They aren’t expensive so there’s little need to hold onto them like a family heirloom. To ensure that you keep them fresh, don’t expose them to sunlight or heat for prolonged periods of time. Keep them in a pantry and you’ll be just fine.
Is Chile Puya Healthy?
Yes, Chile Puya is healthy! These chilis are a rich source of vitamins B6, C, A, and potassium. Additionally, Puya Chiles contain a plant compound called capsaicin which is what causes chilis to be spicy. Capsaicin is also beneficial for weight loss. Finally, there are studies which reveal that chili peppers may be beneficial for lessening the severity of heart burn symptoms.(1)(2)
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