I agree with BDL for the most part......guajillo, negro, and ancho chiles may carry a lot of heat if you leave the ribs and seeds in them after boiling....I will usually rinse, deseed, and devien before I puree them. Last week I made a carne enchilada marinade and the above chiles packed a punch. I agree that the guac needs more lime...your meat marinade seems like a mojo without sour orange....it will work...just go light with it.....at home we would serve
salsa verde, pico de guillo, and salsa quemada. Pick three good things and do them well. Or pick one thing to do every day....tamales one day, tortas
one day, tacos one day, etc.........you can make a lot of cash,,,,,,,,,,, |