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I make a ton, seriously TON, of tacos. They show up on the dinner table all the time and have become a staple in my house for quick weeknight meals and for almost any gathering I host. Really what could be easier? A crockpot of delicious slow cooked meat, a bunch of yummy taco add-ons, some guacamole or bean dip, chips, and a simple salad and I have a feast that can feed people all day without me ever having to go back to the kitchen. Love it.
So with this in mind, lately I have been brainstorming new ideas for my next taco gathering. I wanted to come up with something new, authentic, unexpected. Something guests hadn’t had before. After some thought, I knew the answer would live in using dried chiles. (Don’t be scared they are really easy to use and will create rich, complex, authentic flavors.) I decided to go with ancho chiles, which have a milder and less spicy flavor, paired with some guajillo peppers to kick things up. When making the sauce at home, add one of each chile (ancho, guajillo, and a chipotle) and taste the sauce. Then keep adding until it reaches a spice level you think will work for your guests. Then pour it into the slow cooker and let the magic happen. If you can I recommend making this 1-2 days in advance because it only gets better as the flavors continue to combine.
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