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For beer, I like to use something malty and caramel-ly. As someone here posted, I find it preferable to get bitterness from my toasted chiles. Something like a non-hoppy brown ale or dunkel lager is what I'd go for. Also, instead of making my own chile powder, I just toast my chiles then throw them into the simmering cooking liquid to soften up and then blend them. Also, roasting tomatoes on a comal or dry skillet, removing the charred skin from the tomatoes and blending the skin with the chiles is nice (and chopping up said roasted tomatoes and throwing them in with the beer/beef broth).
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Dec 2, 2011 00:34
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| # ¿ May 6, 2024 14:16 |
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