Two popular dried chile varietals are ancho and guajillo. According to Sandoval, "Ancho chiles bring a mild, raisin-like ...

Heat a cast-iron skillet or a comal over medium-low heat. Toast the chilies slightly, until fragrant (about 10 seconds per side). Place toasted guajillo peppers in a bowl and cover with hot water. Let ...

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

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 ...

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 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 ...

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 ...

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.