Guajillo chiles are mild spicer peppers native to Mexico. They are the dried version of mirasol chilies and their heat range is 2,500 to 5,000 on the Scoville Heat Scale.

Working in batches, puree the chiles with their soaking liquid in a blender. In a large pot, toast the cumin seeds over moderately high heat until fragrant, about 1 minute.

2. Add the water (it may sputter), chiles, sugar, vinegar, cinnamon, oregano, clove, and salt. Bring to boil, lower the heat, and cover the pan. Simmer for 15 minutes. 3.

Add the ancho chili powder and tomatoes and reduce the heat slightly. Cook, stirring often, for 10 more minutes. Add the water or broth, salt and pepper. Bring to a simmer over medium-high heat.

Heat a sauté pan over medium high heat. Add in olive oil, sauté shallots, garlic, jalapenos until translucent. Let mixture cool in the pan. As cooling, fold in shrimp, cilantro, chili, tomato ...

Now onto chili powder, which is used to flavor the dish of the same name (you know, like Chicken Chorizo Chili). In the BA recipe style guide, a 16-page document expertly maintained by our recipe ...

Step 5 Spoon chile chicken on tostadas and top with lettuce, red onion, cilantro, and queso fresco. Serve with lime wedges. Do ahead: Chile chicken can be made 4 days ahead. Let cool; cover and chill.