Originally Posted by landarc
I think the use of chile de arbol is great, one of the most flavorful chiles around.
Agreed. I always have two versions of ground chili de arbol in my pantry: One ground with seeds for extra heat, and one ground without seeds for more flavor. Between that and Sriracha sauce, I can make any bland dish into something with a little heat.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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