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.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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