While easy to find in its native Mexico, the puya pepper (a.k.a. pulla pepper) is not so simple to find elsewhere. Perhaps it’s because the puya pepper shares much in common with its more popular cousin, the guajillo chili. But there’s much more to the puya than being a guajillo pepper substitute.
As the puya is typically used dried, it’s usually mashed into flakes and powder or diced for use in dishes. In these forms, the puya becomes very versatile. You can use puya flakes or powder in soups, stews, and dips. A little sprinkle can bring a bold fruity heat to near any dish. It works well with fish, poultry, and beef, and it’s a very popular chili for flavoring burritos, enchiladas, and pizza.
The Puya Pepper ranks between the 5000 to 8000 Scoville units