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 ...

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 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.

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 ...

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 ...