1. Place chilies over a flame to char skin. Peel and cut into strips.
2. Heat butter in skillet and saute chilies. Add salt to taste. Note:To be used in tampiquena tiras de filete.
EL CONQUISTADOR
SAN FRANCISCO. BEVERAGE: CARTA
BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>.
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