Long story.....
I just made this dish... The flavor was AWESOME !!!
I'm a fan of Guajillo chilis now... If you can find them in the bag and dry more than they come in the bag, the grind them... Should be some awesome chili powder..
No heat to speak of just flavor.... Many spice houses carry them... I bought them from the Great American Spice company....
I can see how it could be. But, I do know the red chili powder and Cayenne are not the same.Is this the same as Cayenne, or something else? I got a recipe I am working on and it said "red chili powder" and I used Ancho chili powder and it was bland.
Online reading is confusing me more.
Is this the same as Cayenne, or something else? I got a recipe I am working on and it said "red chili powder" and I used Ancho chili powder and it was bland.
Online reading is confusing me more.
That looks good! Boy she really seared that beef. Going to have to try.Long story.....
I just made this dish... The flavor was AWESOME !!!
I'm a fan of Guajillo chilis now...
To me that recipe is asking for the generic store chili powder. It has it's place but there are some really tasty options, especially if you are into Mex or Tex Mex. I am slowly trying as many as I can. Very different results... So far, my favorite is new mexican red. Wife loves pasilla. A blend of a few is usually what we do. I prefer ground. Just grabbed some mulato to play with. https://www.diversivore.com/guide-to-mexican-chili-peppers/
Red chili powder is a blended product, this is whats in McCormick's ; CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), AND GARLIC.
- 2 tbsp. Ancho chile powder OR substitute with a combination of
- 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
- 2 tbsp. paprika mixed with 1 tsp. red chili powder