Carne Con Chili

Page 49

Cuisine: Mexican | Course Type: Sauces/Gravies

(1 review)

Tags:

Single Review Display

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  

Showing page 1 of 1 pages

« previous | all recipes | next »

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