I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con Carne (de Res) - for decades, that this'll be excellent! I can tell just by seeing the essential ingredients! Note for others: The corn chips need to be ground to replace otherwise available corn "masa" (or wheat flour roux in AZ) The tomatoes are okay, even trace amounts in Green Chile, but I'd experiment reducing that. I concur with one cook who added more cumin, and I'd make sure I used plenty of black pepper. Of course, even though it would drastically change the outcome, this AZ guy'd add lots of chunked green chiles, i.e., roasted & peeled green New Mexicos or Poblanos! Maybe we could experiment w/ canned red or green enchilada sauce, too. However, even I would make this recipe as written by John first to get a good baseline - and to enjoy it!
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I don't need to prepare this recipe to know that, after cooking AZ Green Chile - Chile con...