a tale of two chilis...
what with the holiday season, yourstruly's inthe mood to cook up some red and green chili
right up front, I used a canned red chili sauce for the chile colorado,
(Las Palmas, medium), and some canned green chile enchilada sauce from
La Victoria to supplement the chile verde. I'm accustomed to pork
in green chile and beef in red, seen it everywhich way, but it was the chile
verde I was jonesing for. Just happened there was a half pound or so
of cheap steak left to use up so the chili-fest was on...
vamanos, carnal, a la cocina! >>>