Search inside this book

No other editions

The Tex-Mex Cookbook: A History in Recipes and Photos

Carne Con Chili

Page 49

Cuisine: Mexican | Course Type: Sauces/Gravies

(1 review)

Tags:

Recipe Reviews

14th August 2016

jenncc

This was great with a few tweaks: I toasted and rehydrated my anchos in very hot water for about 30 minutes, then chopped before adding to sauce.
After a quick taste of the sauce (which was very good) I decided to add pinches of hot paprika, chipotle chili powder and Gebhardt's.

(0) comment (0) useful  

Login or register to add your own review of this recipe.