Carne Con Chili

From The Tex-Mex Cookbook: A History in Recipes and Photos

Cookbook

Author(s): Robb Walsh

Page 49

Cuisine: Mexican

Course: Sauces/Gravies

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

9 years ago

★ ★ ★ ★ ★ 4/5

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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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