Many more pasillas, NM's, and a few Cascabels not pictured^
Ham/Buckboard bacon from yesterday's smoke
Used the pulse setting for a slightly rough puree
Chile de Arbol's, more black pepper, cider or white vinegar and salt (I used MSG) to taste
Don't usually fry doubles, but my tortillas were extra frost-bit. Heated up some used grease, using a spatula and little hotdog tongs to flip
Cilantro, onions (i used green), and Valentina Black (extra hot) to taste. Very happy I have plenty leftover to make crunchwrap supremes for lunch this week.
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