BAPyessir6
Senior Cook
Just made tamales for the second time, and they're delicious! I had a 6 pack of different chilis: guajillo, pasval, cascabel, arbol, ancho, and Morita. I'm gonna make another 60 or so to freeze within the next week. For the pepper sauce in the pork filling (and a bit in the tamal dough), I used some ancho, about a dozen guajillo, and a few pascal. Now I'm wondering what to do with the other 3 types of peppers. Can I just. . .throw in some cascabel or Morita or whatever pepper (soaked then blended) into the next chili red sauce I make, or is this considered SACRILEGE! in Mexican cuisine?
Are there specific Mexican dishes that use, say, cascabel/Morita/arbol chilis? Or is whatever you got just fine, as long as the heat level is manageable?
Are there specific Mexican dishes that use, say, cascabel/Morita/arbol chilis? Or is whatever you got just fine, as long as the heat level is manageable?