Carne Con Chili

Page 49

Cuisine: Mexican | Course Type: Sauces/Gravies

(1 review)

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Recipe Reviews

This was great with a few tweaks: I toasted and rehydrated my anchos in very hot water for about 30 minutes, then chopped before adding to sauce.
After a quick taste of the sauce (which was very good) I decided to add pinches of hot paprika, chipotle chili powder and Gebhardt's.

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