On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> https://www.flickr.com/photos/155222...57719246951257
> I left the veins in the guajillos, so the sauce is pretty hot.
>
This was a learning experience. It turned out quite well, but it
wasn't pretty. The next step is using masa rather than crumbled
tortilla chips. I'll also de-vein the chilies, though it occurred to me
that those fiery little things should be reserved for potential future
use, rather than perfunctorily tossed.
> >
> --Bryan
>
--Bryan