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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-02-2009, 01:08 PM   #1
Moose
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Default Chile Verde Burrito

I forgot this was on my camera! I made this a few weeks ago with fresh Anaheim, Poblano, and Jalepenos. It was really good....
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File Type: jpg ChileVerdeBurro.jpg (72.8 KB, 104 views)
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Old 03-02-2009, 01:17 PM   #2
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Man that looks good. It's almost time for lunch and I'm about 90 minutes south of you. I could be there by 12:30 if I really hurry.

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Old 03-02-2009, 01:45 PM   #3
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That looks tastey!!!
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Old 03-02-2009, 02:50 PM   #4
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Looks mighty good!
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Old 03-02-2009, 02:54 PM   #5
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I'll take 2!
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Old 03-02-2009, 03:09 PM   #6
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I'd be all over that! Well done!
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Old 03-02-2009, 03:44 PM   #7
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Man that sauce has really got that look about it and I love that green stuff. Hands down my best homemade sauce is the verde and I have never seen a recipe that calls for more than maybe 1/4 japs and 3/4 tomatillos but I like it 50 / 50, I think the tomatillos suck up the heat somehow. Seeing yours though i think next time I might just try that mixture and no tomatillos.
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Old 03-02-2009, 04:45 PM   #8
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Nice looking burrito.
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Old 03-02-2009, 05:53 PM   #9
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Santa Monica, only 30 miles, any left!
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Old 03-02-2009, 05:59 PM   #10
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That looks deeeeeeeelicious.
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Old 03-02-2009, 07:55 PM   #11
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Quote:
Originally Posted by Greendriver View Post
Man that sauce has really got that look about it and I love that green stuff. Hands down my best homemade sauce is the verde and I have never seen a recipe that calls for more than maybe 1/4 japs and 3/4 tomatillos but I like it 50 / 50, I think the tomatillos suck up the heat somehow. Seeing yours though i think next time I might just try that mixture and no tomatillos.
I used 4 poblanos, 3 Anaheims, 2 jalepenos, 6 tomatillos, one white onion, all blackened on the grill. After you blacken chilis they lose their heat, so I added one raw serrano finely chooped, and that added some nice heat.
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