This is what we’re enjoying tonight. It’s so good, we make it over and over! We’ve even put it in Chicken Tortilla Soup. I seriously thought I posted this one already but in reviewing the page, I realize that it is everywhere but here! Instagram, Facebook, etc. So getting back on track, here we go!
The first or second time I made it, I misread the recipe and put a teaspoon each of all the seasonings and it came out great as well. If you like it warm and extra fiery, then you should definitely stick to the original recipe.
I love this color combination! The spices are so bright and vibrant, as is the cilantro. When blended, it becomes a beautiful green paste that hangs on nicely to the chicken instead of oozing to the bottom of the pot and burning or even turning a drab green.
Unfortunately, when I made it for the Tortilla Soup, I covered it up with the spices.
Here’s the lineup of ingredients: Cayenne pepper, salt and black pepper, cumin, garlic, cilantro, lime juice, chili powder.
The finished dish pairs nicely with rice. Tonight, it was extra spicy so we shredded it and wrapped it with in some flour tortillas with sour cream and Manchego cheese. Totally delicious! Cheddar cheese, sour cream, and guacamole would have probably been a great addition also (I ate all https://cookingupuneecrivaine.wordpress.com/2016/08/17/mikes-guacamole/ with tortilla chips)!
Use-what-you-have item here for me is the Ancho Chili powder (which the recipe doesn’t specify) and the Bullet. We don’t have a traditional blender, and I prefer to keep the small appliances as minimal as possible especially right now until we find a bigger place with a kitchen right for us.