meb925| 10/07/2019
This was outstanding! But I would double the meat because the amount of sauce was too much and would have taken another hour or more to reduce to desired thickness. But the meat was already shred-tender, so having more would have been just enough for the extra sauce... and leftovers!
I'm not a big user of chocolate in sauces, so finding "Mexican" chocolate was a challenge - no nearby store carried it. Finally, I looked for a substitute and used Ghirardelli Bittersweet Chocolate 60% Cacao baking bar - it was easy to find and a lovely addition to the sauce.
We love a tangy coleslaw on tacos, so I mixed up the slaw from the Baja Fried Fish Taco recipe, and it was a hit! The leftover slaw sauce makes a great dip!
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