Guide to Mexican Dried Chiles - CHOW

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Uploaded by on Mar 10, 2009

http://www.chow.com

There 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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Howto & Style

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  • Nooooooo... Guajillo is a different kind from California and New Mexico, which are different varieties of dried Anaheim.

  • This should be an episode for the obsessive series!

  • VIVA MEXICO

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