Go to the Recipe: Tangy Marinade for Steak Tacos
*** updated 12-24-18*** I saw the comments on the Carne Asada Taco page but I just made this and based on some of the comments on that page, mine too was way too thick. Were the chiles rehydrated prior? If so, I can see this working, but with only 200 g of orange juice and all of those dry solids it was more of a paste than a sauce, so I added water and orange juice in order to make it the consistency of a sauce.
hi ellen!
Hi Huy!
??? Glad to see the thread being kept open, but it would be nice to have an update or a response to help assist us on this recipe.
Hello guy's!
I would like to ask you if the chillies mast be dried ?
Thanks a lot for your time to answer me.
Also interested in an answer to John's question below. Made this with dried peppers and the sauce was brown but also delicious.
Not a must situation in dried but most of those Chile's will come that way. Yes more of a paste, like in the video but cooking is fun, make it up as it suits you.
@RED I realize this is well after the fact, but do you remember if you deleted your post? I'm only asking because you say that it wold be nice to have an update or assistance, but no where do you ask for assistance. you just say that you didn't like the texture so you added more liquid. What exactly did you need assistance with?
@RED
I always rehydrate dried chile's after toasting them. Not sure why that question would be confusing (below). If the sauce comes out thicker than you'd like, use some of the chile soaking liquid too thin. Easy peasy.
Is the Chipotle powder supposed to be 6.5 grams? 65g is basically a full spice jar.
Typo, seedless chipotle Chile’s
