Red enchilada sauce is the velvety, rich tomato- and chile-based salsa that colors and flavors a variety of filled tortilla dishes. Popular mainly in the middle and north of Mexico, this homemade red ...

Here's what you need to know about shopping for and cooking with these 12 popular dried chile varieties. The wall of dried ...

Sotera Jaime and her trusty 10-quart stainless steel stockpot have seen a lot of mileage over the years. As the matriarch of one of Southern California’s most popular farmers market families, Jaime ...

1 2-ounce package dried California chiles, stemmed, seeded and cut or torn into pieces Preheat oven to 325 degrees. Sprinkle short ribs with 1 teaspoon salt and 1 teaspoon pepper. In a medium saucepan ...

The late, great British food writer Diana Kennedy was a leading authority on Mexican cuisine in the English language. She spent decades traveling the country for research and sharing her findings in ...

My family was convinced that we made the best enchiladas around. You might consider this attitude to be insufferable until you tasted them. My mother and grandmother, great cooks only a little prone ...

Continuing my quest to demystify the use of dried chiles in your kitchen, today I’m sharing one of my favorite Mexican guisados (stews) that highlights the use of dried chiles: Chile Colorado.

So, you found a bag of dried chiles in the back of the pantry, but they're cracked and as dry as paper. Maybe you wanted to make a delicious bowl of spicy, slow-cooked beef chili, but now you're ...

In a dry medium skillet over medium heat, toast the cumin seeds until fragrant, 1 to 2 minutes. Grind in a spice grinder or clean coffee grinder. Stem the dried chiles and remove the seeds. Break the ...

Today, I’m sharing one of my favorite breakfast recipes: entomatadas. An entomatada (which roughly translates into “covered in tomato”) is the less spicy, tomato-based cousin of the enchilada.