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Uploaded by CHOW on Mar 10, 2009
http://www.chow.comThere 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.
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Nooooooo... Guajillo is a different kind from California and New Mexico, which are different varieties of dried Anaheim.
rnecas 7 months ago
This should be an episode for the obsessive series!
jcaretm 2 years ago
VIVA MEXICO
Anzaldua3012 3 years ago
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Nooooooo... Guajillo is a different kind from California and New Mexico, which are different varieties of dried Anaheim.
rnecas 7 months ago
This should be an episode for the obsessive series!
jcaretm 2 years ago
VIVA MEXICO
Anzaldua3012 3 years ago