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 ...

This article originally featured on Saveur. When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, ...

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 ...

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.

This story was originally published in MIX magazine on March 3, 2012. By Ivy Manning You wouldn't be caught dead with a tin of preground pepper, and your nutmeg is always freshly ground from the ...

A couple weeks ago, I asked readers if they had any suggestions on what to do with some dried, Mexican chiles I had purchased at a local grocery store. I bought a bag of cascabel chiles and a bag of ...