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Q: Hi Dave,
I have loved using your Just North of the Border book here in Georgia! My question regards re-creating restaurant dishes at home. I am originally from Springerville, Arizona, home of Los Dos Molinos Restaurant. My favorite dish is their Green Chile Burro (enchilada style). It is amachaca-style beef with an extremely hot sauce wrapped in a homemade tortilla. Eddy Chavez claims that the heat is from jalapeno peppers, and there are plenty of seeds in the sauce. I have never had the nerve to ask for a recipe… Where do I start?
—Greer Westover
A: Hello Greer:
Thanks for your kind words. Of course, I don’t know the precise recipe used by the restaurant chef, but we can probably approximate it. Go to page 47 in Just North of the
Border and follow that recipe, but substitute 3 or 4 jalapenos for the green chiles. Be sure to make a thick sauce. I would remove the seeds, as they add nothing to the flavor.
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