Standard chile paste from Tex-Mex - Traditions, Innovations, and Comfort Foods from Both Sides of the Border (page 66) by Ford Fry and Jessica Dupuy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 11, 2026

    I scaled this to 1/3 and used a mix of guajillo & pasilla + only 1 de arbol for the dried chiles...reasoning that it is easier to heat things up if needed compared to cooling them down :) I seeded my chiles (she only mentions stemming) and this will get frozen in tbsp portions for use in lots of dishes. 1st use was for the beef fajita marinade.

  • metacritic on February 09, 2026

    LIves in my freezer and makes it easier to cook various dishes from this cookbook.

  • sarahawker on July 27, 2021

    This makes a lot but freezes well. Absolutely terrific flavor to add to countless dishes.

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