Santa Barbara's La Super-Rica Taqueria has a dish that I've been trying to figure out how to duplicate. The dish is the "Super-Rica Especial". It is "roasted chile pasilla stuffed w/cheese and marinated pork."
The marinade is what I don't understand. I have made an adobo marinade from scratch, as well as a chile colorado sauce from scratch. But it is very different than those. It has a lighter, reddish-orange color and is not as dark and smoky tasting (cumin?) as adobo.
Does anyone know what peppers or other key ingredients they may be using? Maybe it's more of a red mole? Or uses pumpkin seeds? If anyone can point me in the right direction, that would be great.
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