Which variety of chilI is dried for guajillo chile?

A guajillo chili or guajillo chile is the dried form of mirasol chili, a variety of chile pepper, and is the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies.

Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make salsa for tamales; the dried fruits are seeded, soaked or simmered, then pulverized, mashed or pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.

Guajillo chilies are used in marinades, salsas, pastes, butters and spice rubs to flavor meats, fat and oil with other ingredients. The guajillo chili, with its more delicate flavor, is used with fish and chicken, or added to salsa as a side dish.