Guide to Mexican Dried Chiles

Guide to Mexican Dried Chiles

There are three chiles that often crop up in Mexican recipes: pasillas, guajillos, and chiles de arbol. Chef Deborah Schneider, author of ¬°Baja! Cooking on the Edge, shows how to distinguish among them. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, how to core a tomato, how to toast dried chiles, and how to pit an avocado.

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