I’ve made it with lamb, beef, pork and chicken. To minimize this back- skip the chipotle pepper and just use the sauce from the can and maybe as an alternative of anchos use 2 milder guajillo chilies. You can all the time add spice after cooking if you want it hotter- w/ floor chipotle or cayenne. I like to leave this uncovered so the meat will get a little crispy on the top. Garnish with onions and cilantro if you like.
