Barbequed Chicken with Chiles (Barbacoa de Pollo y Chiles)

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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6 ancho chiles
6 guajillo chiles
10 black peppercorns
5 cloves
1/2 tsp cumin seeds
1/2 tsp oregano
1 cinnamon stick
3 cloves garlic
salt and pepper to taste
2 Tbsp olive oil
1 large chicken, sectioned
Avocado leaves
Banana leaves
2 limes, sliced
1 head lettuce, shredded
1 onion
1 avocado, peeled, pittted, and sliced


Toast the chiles in a 200°F oven, then remove and soak them in a large pot with water to cover.

Grind the peppercorns, cloves, cumin, oregano, cinnamon, garlic, salt and pepper in a mortar and pestle, and transfer to a skillet. Fry briefly in the oil to release the flavors.

Place the chicken in a separate container, and cover with the spice mixture, then let it marinate for about 12 hours in the refrigerator.

Place an avocado leaf on each piece of chicken, then wrap each piece individually in a banana leaf and tie closed.

Bake or steam the chicken until done. Serve individually, sprinkled with lime juice and garnished with lettuce, onion, and avocado.

Makes 4 to 6 servings.