This Southwestern version uses dried chiltepins, a tiny and fiery wild chile native to the area and traditionally used by tribes in southern Arizona. According to chef Donna Nordin, pequin or other small dried chiles such as chile japones, serrano seco or chile del arbol make acceptable substitutes.
Yield: 8 servings
Heat Scale: mild to medium
Contemporary Southwest: The Cafe Terra Cotta Cookbook
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