Look great Adam!
Mom used to use those Chile Pequin peppers in anything hot she made. A little bit went a long way! She would put ONE crushed up dried pepper to a whole pot of taco meat and we would all be sweating heavily from the heat!
I'm definitely a braising method fan when it comes to CSR's. Keeps them juicy and tender and not greasy, no matter which end they are from.
Mom used to use those Chile Pequin peppers in anything hot she made. A little bit went a long way! She would put ONE crushed up dried pepper to a whole pot of taco meat and we would all be sweating heavily from the heat!
I'm definitely a braising method fan when it comes to CSR's. Keeps them juicy and tender and not greasy, no matter which end they are from.
