Fiery and flavorful, Camarones a la Diabla features juicy shrimp simmered in a bold chile-tomato sauce for a quick and spicy ...

Guajillo chiles are mild spicer peppers native to Mexico. They are the dried version of mirasol chilies and their heat range is 2,500 to 5,000 on the Scoville Heat Scale.

When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried ...

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces) 3 tablespoons safflower oil, plus more as needed 3 pounds trimmed beef chuck, cut into small pieces ...

This story was originally published in MIX magazine on March 3, 2012. By Ivy Manning You wouldn't be caught dead with a tin of preground pepper, and your nutmeg is always freshly ground from the ...

8 guajillo chiles. 2 ancho chiles. 1 dried New Mexico chile. 4 cups water. 1 1/2 tablespoons cumin seeds. 2 tablespoons vegetable oil. 2 large onions, coarsely chopped. 8 garlic cloves, minced.

Quick, pick your favorite pepper. For Ricardo Tovar, manager of the A&A Produce stand at the Farmers' Market, it's the chipotle chile. He likes its rich, smoky flavor for carne guisada and mole ...

Place the dried ancho, guajillo, New Mexico and chipotle chiles in a medium bowl and cover with the boiling water. Keep the chiles submerged until they rehydrate and are softened, about 15 minutes ...