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Thomas Maierle: "Just made it. Consistency is perfect. Left some s…" Read More
8Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 dried guajillo chiles (seeded)
- 2 dried ancho chiles (seeded)
- 1 arbol chile (seeded)
- 1 1/2 tsp. coarse sea salt
- 1 tsp. minced garlic
- 1 clove
- 1 mexican chocolate (small portion Abuelita, about 1/8 of tablet)
- 4 cups hot water
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Reviews(2)
Thomas Maierle 4 years ago
Just made it. Consistency is perfect. Left some seeds in b4 soaking. Added 1 ts Mexican Oregano. Tasted a bit on the edge of a spoon...Wow, not overly hot, but it's got some kick. Put in a tightly capped Mason quart jar, then fridge. True test when I make enchiladas (with shredded beef, not ground), but so far so good.
Rebecca W. 6 years ago
Omg so good if you want a little more heat just use the water you soaked the chiles in instead of changing out some cannot recommend this highly enough super authentic and easier than you‘d think it’s excellent a few days later as well because it just improves in the refrigerator. Don’t forget to use gloves with the chiles