I sought out this recipe after enjoying Chile Colorado at a local Mexican place. Great base recipe. Suggestions: - Use scissors to snip the tops off the chiles, then cut a seam lengthwise on the pepper. This makes it easy to open the pepper and pull out the seeds. - Use a stick blender to puree the chiles directly in the pot you re-hydrated them in. Much easier than transferring to a pitcher blender. One addition to try - 1 can tomato paste and 1-2 tsp sugar to chile puree after straining. Garlic powder, oregano, and cumin can be added to the seasoned flour as well.
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I sought out this recipe after enjoying Chile Colorado at a local Mexican place. Great base...