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Let me start off by saying “Heat Advisory”. Now I consider myself a heat lover and feel I can handle myself with heat. Im not one of those people that necessarily are on the hunt for the next spiciest meal. I’m by no means a glutton for punishment in that area. Its crazy to me what kind of chili and spices are out there especially with the new craze or heat wave on the hottest of hot peppers. I must say given the opportunity to deal with these crazy peppers that are out there I try them out in the name of science and research.
With this recipe don’t let the Guajillo fool you because some pequin peppers snuck into this dish and that’s where the heat is. A guajillo is the equivalent of a poblano heat wise and If you can handle jalapeno. You can handle a guajillo. Now for me I needed some heat and remembering I still had some pequin peppers left over a lightbulb went off. Peguin peppers on the other hand are in the chili family they have a smoked heat that really gives a dish a long stewed flavor
With this dish I burned the crap out of my tongue. Don’t you hate when that happens? Not from the heat but from not being able to wait 30 seconds for things to cool off. This recipe can be adjusted to add a lot more heat but unfortunately after burning my tongue I cant really taste anything to adjust for you guys that maybe want a little more heat. But this recipe doesn’t disappoint check it out!….Also wait for it to cool.