Essential Simmered Guajillo Sauce

Page 57

Cuisine: Mexican | Course Type: Sauces/Gravies

(1 review)

Tags:

Recipe Review

Use this for several beef dishes including Grilled Steak (from the same book) and some rowdy enchiladas. It is good but a bit intensive, and skipping the straining is not an option (you may be stuck with a gritty texture from the dried chilies). To help avoid this I also rehydrate the cleaned chilies for twice as long as called for and use the water as a spicy broth.

(0) useful  

Comments

Login or register to add your own comments.