Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 Christie the Yacatacan sauce is more than likely mad with habnero peppers and it's a gray color? It should be pretty hot. I think Sissy has her recipe in the files for this sauce. See if you can get achiote or annatto or annatto paste in a square. I will give you a recipe for a marinade for tofu steaks or you can cover the potatoes in it before you roast them, it's not super hot so I can handle it. Canned posole is good, rinse it off and drain. Donna christie_0131 <christie0131 wrote: I was able to go to the Mexican deli today and to buy some whole dried chipotle chiles so I plan to make GB's chipotle chiles in adobo sauce in the next few days. The owner of the shop is going to bring me corn husks from her other shop in Glasgow so that I can make tamales. Unfortunately she only had posole in cans, not dried. I also managed to get some liquid smoke, epazote and some green habanero El Yucateco hot sauce which is something a friend brought back from California quite a few years ago and which I love. The place was a treasure trove, I could have spent a small fortune and the owner was a really friendly and knowledgeable American woman. I shall be studying all the Mexican recipes in our files so that I know what to buy when I go back there next week. Thank you for all your help and suggestions. Christie Quote Link to comment Share on other sites More sharing options...
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