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3
out of 5
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October 12, 2008
By muchohucho
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""I usually go one step further and strain the chili paste to remove the skins and missed seeds. I also de-stem the chilis they are a bit bitter. I don't always roast the chilis but it does impart an additional flavor layer. I then sear the beef then simmer in the chili sauce for hours. I would also add some chili arbols to this, they are hot but impart a nice red color. Guajillos are ok, nice flavor but tend to be a bit brown. Well this recipe works as the Mexican lady said. This works well with other chilis too, subsitute pasillas and anchos and get a dark rich chilli, add some oaxaquenos to kick it up a notch."
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5 of 5 people found this review helpful.
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