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.