Sad to say I was excited to try this, but after making it today, I'm disappointed. I'm not very experienced making Mexican food, but figured it couldn't be TOO hard. It calls for 1 1/4 c. green chile peppers. I wanted to be sure I got the right kind of peppers so I googled it & it turns out there are several chile peppers that are green. One reviewer used jalapenos. I learned the smaller the pepper the hotter it will be. Didn't want it TOO hot (I have smaller kids) so I bought 1 jalapeno & 1 larger green pepper that was simply labeled 'chile pepper.' The seeds & membranes inside are the hottest parts, so I threw that out. Both peppers came to 1/2cup total. Only used 1/2 the dry seasoning & onion. Used Tapatio hot pepper sauce, only 1-2 of the 5oz. Used a beef bullion cube as suggested. I figured cutting everything hot in half would drastically reduce the hotness. It was tender but, had no real flavor. After it was done I realized there was a video how to make this recipe. In it they say to use CANNED chile peppers. Maybe using fresh peppers caused this to turn out so badly? If that's the case they need to edit the ingredients & specify the green chiles are canned, NOT fresh.:(
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Sad to say I was excited to try this, but after making it today, I'm disappointed. I'm not...