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 ...

The ultimate guide for how to identify, shop for, and cook with the pantry workhorse of the Mexican kitchen: dried chile peppers.

Whole dried chiles offer nuances you just can't get from a jar of powder. And a rich, warming chile sauce adds instant depth and heat to recipes from enchiladas to chili.

8. Dried Guajillo Chiles These long red chiles are hot and slightly sweet. They contribute to the chili’s ruddy color. Toasting dried chiles before cooking with them enhances their flavor.

In its dried form it is called chile japonés or serrano seco. Habanero -- These fiery chiles are lantern-shaped and light in color. They are among the hottest of the chiles, with a citrus flavor.

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 2 pounds ...