Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic ...

Camarones a la Diabla is a classic Mexican shrimp dish made with a spicy red sauce from dried chiles and fresh tomatoes. My version uses chiles I brought back from Mexico and methods I learned while ...

Warm your soul and awaken your taste buds with the ultimate Pozole Rojo—an iconic Mexican stew brimming with rich flavor, bold spices, and hearty goodness. This step-by-step guide walks you through ...

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs. Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with ...

Meanwhile, place 4 stemmed dried chiles de árbol in a small skillet and toast over low heat, flipping the chiles occasionally, until darkened in color, about 2 minutes. Turn off the heat. Place 14 ...

Prepare 5 dried California or guajillo and 3 dried ancho chiles: Cut the stems off with kitchen shears, then cut in half vertically. Open each chile up and remove and discard the stems, seeds, and ...

Whole dried chiles, such as guajillo chiles or chiles de árbol, can be rehydrated by soaking or simmering them in water, so they can be easily puréed into smooth salsas, pastes or moles.

For the dried stuff: If working with whole, dried peppers, such as guajillo, chipotle, or chile de àrbol, remove the stems (and seeds, if you want to tame some of the fire), toast them briefly in ...