Chilacates chiles are red smooth-skinned chile used extensively in the Jalisco-Colima region of Western Mexico. These chiles are frequently paired with ancho chiles and made into a sauce for enchiladas or used in birria (a meat dish). The chilicate has a Scoville rating of 1,000 – 1,500 which makes it a fairly mild chile with a nice fruity, not too hot flavor.
These chiles make a great, simple chilaquiles sauce.
This chile is not always so easy to find in the U.S. Look for them in well-stocked Mexican markets. Otherwise see substitutes below.
Like all chiles you should wipe the chiles off before soaking. Once covered with hot water, don't soak longer than about 15 minutes or the delicate flavor will be significantly diminished.