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30 Commentaires

  6. I've made this recipe or a variation probably 15 times, and all but once it knocked the socks off of everyone that had it. The one time it was questionable I had used a cut of chuck that was way too lean, So it dried out before everything had a chance to meld together. I'll usually throw a couple of little bone marrow bones in with it too, for that little extra hit of richness.

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  10. Every licuadora my family had was missing the cover so they covered with a small plate 🤣 and they kept all the molé glasses , just peeled and scraped off plastic paper label with a butter knife so we could use them for drinks

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  17. Looking at the reviews it appears I am the only one who actually cooked this recipe. I also bought Mr. Sanchez's book. Good reading. I found the recipe interesting, but I believe it failed miserably — now keep in mind this is my opinion. I only cooked up to the burrito – I did not do the casserole.
    Three reasons I give for failure: 1) Cinnamon!!! Why in the world you would add cinnamon to a beef stock is beyond me! It stunk up the kitchen and it added a terrible flavor to what could be a good tasing recipe. Imagine sprinkling cinnamon to your vegetable beef stew! Ugh. 2) Carrots? Why carrots? They do nothing to add to or take away the flavor. 3) Too much salt! Vert salty tasting. Now in all fairness, I am going to re-make this recipe and I will leave out the cinnamon and the carrots. I will use beef broth instead of the chicken broth. The results will be forthcoming. I have faith it will be a good recipe. Much respect to Chef Sanchez for his love of cooking.
    UPDATE:
    OK — I made this recipe again but made some changes…
    1) Left out the cinnamon
    2) Left out the carrots
    3) Left out the kosher salt. The broth has enough salt flavor
    4) Used yellow onion instead of white
    5) Used beef broth instead of chicken
    6) Replaced the red pepper with green
    Now, keep in mind, I am making the plain burrito only. And the results:
    OUTSTANDING!!!! As good as one could expect if they ordered it from a family owned Mexican restaurant!

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  20. Chef Aaron Sanchez has such a willpower I would of started eating the chile colorado straight from the pot with a tortilla as soon as it came out of the oven 😂 much love chef!

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  21. I think chili Colorado will be the next mexican dish to really push mainstream like how adobada and birria had a recent explosion in popularity.

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