Reviewed: May 5, 2012

Had a delicious flavor with the addition of chorizo. I garnished with chopped green onions, cilantro and avocado, and served over rice.

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Reviewer:

Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Sep. 6, 2011

This was amazing. I used canned diced tomatoes but other than that followed the recipe and we both loved it! Thanks so much for sharing this one!

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2 users found this review helpful

Reviewer:

Jodi

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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: May 5, 2011

I have made this 4 times and I will be making it again tonight. I follow the instruction exactly and my family loves it. I have made this with pork, beef and espinaso and it is always delicous.

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Reviewer:

ruiz8ball

Reviewed: Apr. 15, 2011

really good, tasted almost to my mother in laws!!

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4 users found this review helpful

Reviewer:

kP4

Reviewed: Mar. 18, 2011

Excellent - thanks to the other reviewers for some tips. I toasted the chiles on a cast iron skillet. I then separately chopped them up in a food processor before adding them to the blender. Chorizo? I really couldn't detect where it added a lot of flavor - not sure if I would add it the next time - or maybe add in more Might be good with a tomato salad on the side next time. Excellent flavor - not too difficult to make. Will be having again!

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Reviewer:

Reviewed: Jan. 13, 2011

I would add only 1/4 lb of chorizo because 1 lb made the sauce too thick for my taste, but awesome recipe anyways. My husband loved it as is! Thanks MexicoKarin, I needed a new chorizo recipe!

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6 users found this review helpful

Reviewer:

castillo

Reviewed: Dec. 2, 2010

Superb and easy, too! I subbed a can of diced tomato and boneless skinless chicken breasts, but otherwise followed the recipe. It was so delicious, I can't wait to share it!

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7 users found this review helpful

Reviewer:

anothersunrise

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 26, 2010

Great sauce. My first attempt using dried chiles. The sauce is so good that I think I'm going to skip the chicken next time and just pour it over roasted veggies and rice. Will cook it for the hour first so it will thicken. Thanks for sharing.

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Reviewer:

FRICIA

Cooking Level: Intermediate

Reviewed: Jun. 6, 2010

Very good, very hot and full of rich flavor. This took a minute to cook, but it was well worth it. Tasted awesome.

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2 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: May 15, 2010

This was great and very authentic tasting. As a previous post said it has that "dusky" flavor, earthy, which is what separates real mexican food from a chalupa from taco bell. The dried peppers are the key. One thing I will say is make sure you really grind the peppers finely in your food processor for several minutes. I don't think I did this enough and was left with lots of little pieces of the dried pepper skin in the sauce, which are tough and fibrous, like having slivers of crab cartalige in your crabcakes if you don't pick over the meat enough. Also add your salt at the end to avoid oversalting if your chorizo is salty. I took the advice of other posts and added one chipotle pepper for heat. Really this was a great sauce as far a flavor goes. I boned and shredded the chicken back into the sauce then served it wrapped in warm flour tortillas. Thanks for the recipe!

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13 users found this review helpful