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 ...

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 ...

Instructions: Take jalapeños, serranos, guajillo chiles, ancho chiles and chiles de árbol and place them on a flat top grill (or a large pan) to lightly toast the peppers. After toasting for ...

Guajillo chiles are a little fruity and a little smoky, and once they're toasted, they develop a rich and roasty flavor that's insanely good in this mayo. Consider using this for dipping shrimp ...

Find Guajillo Chile ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.

The chili at Chasen's was legendary. My version puts the flavor of chiles front and center, just like the chile-based stews my step-mother taught me to make in Mexico City.

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.