I saw these on Marcus Samuelsson's blog last week and thought ... yup, that's gonna happen. Soon. I altered the recipe a good bit, mainly because I like things REALLY spicy.
Prep: 15 mins
Bake time: 40-60 mins
The list of ingredients are in the link above.
Here's where I went down my own road:
For sauce:
1 cup sour cream
3 tablespoons skim milk (or water in a pinch)
1 teaspoon cumin
pinch cayenne pepper
garlic salt to taste
fresh minced garlic to taste
1 teaspoon Melinda's Habanero sauce (real spicy)
I make this sauce whenever I make Mexican food. It's basically a thin, spicy topping for most any Mexican dish. I suggest combining all ingredients except the milk and then adding that last by tablespoon until it's at your desired thin or thickness. I prefer a pretty thin sauce that resembles a salad dressing. Basically, it's more cream for your buck (think calories). Note: I will also make this sauce when I only have sour cream, water, and Melinda's sauce in the house. It still tastes better than just dolloping sour cream onto a taco salad.
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