Its not as fatty as i would prefer but im leaning towards an Adobo type sauce. I almost want to leave them whole so i can pull it into longer shreds for stuff like nachos or tacos.
This is what i have to work with:
Can of chipolte peppers in Adobo sauce. ( not really sure if i want the smokey flavor this time though)
Lots of vinegars
Dried whole Ancho
Dried whole New Mexico
Dried whole Passila but i think they are mislabled
Mexican oregano, cumin ect ect
Fresh thyme
Fresh Anaheims mostly green but a couple reds
Fresh Cowhorns both red and green....kinda wanna try these
Plenty of garlic and onions
Its a bit late to start a marinade but i could i guess and have them tomorrow. Don't really want to grill or smoke anything today. Something easy in the slow cooker or oven sounds nice. Marinated and grilled with a hint of sweetness does sound good though.
This is what i have to work with:
Can of chipolte peppers in Adobo sauce. ( not really sure if i want the smokey flavor this time though)
Lots of vinegars
Dried whole Ancho
Dried whole New Mexico
Dried whole Passila but i think they are mislabled
Mexican oregano, cumin ect ect
Fresh thyme
Fresh Anaheims mostly green but a couple reds
Fresh Cowhorns both red and green....kinda wanna try these
Plenty of garlic and onions
Its a bit late to start a marinade but i could i guess and have them tomorrow. Don't really want to grill or smoke anything today. Something easy in the slow cooker or oven sounds nice. Marinated and grilled with a hint of sweetness does sound good though.