quite possibly the best way to totally thrash your kitchen.
Mexican RED sauce time. this stuff is essentially swiss army knife of mexican food for me. spoon it over tamales, use it in Posole, chili colorado, enchiladas..etc. the list in endless. i make it a couple of gallons at a time. i start with dried pods, toast them in a dry pan and go..ends with this. i freeze it in quart ziplocs frozen flat and use them throughout the year. tonight..chicken burritos.
with all the straining, blending, scooping..you get that stuff everywhere!! dont wear favorite jeans, and get a brand new roll of paper towels ready.
