UNITED STATES CULINARY INTELLIGENCE AGENCY
FILE REF: CUL-PP-030
CLASSIFIEDSCIF MEMBERS ONLY
DOCUMENT STATUS: CLASSIFIED — SCIF ARCHIVE
CLEARANCE REQUIRED — SCIF MEMBERSHIP OR PACK01 OWNERSHIP
T³ — THE TEX-MEX TRANSMISSION
PP-PROTOCOL-030 / T³ / DRIED PEPPER ENCHILADA SAUCE / PACK01 FINAL ENTRY
The transmission is the dried pepper sauce. Ancho and guajillo toasted dry, rehydrated in beef stock, blended and strained into something no chili powder roux has ever produced. The thirtieth protocol. Pack01 is complete.
Available to SCIF members and Protocol Pack 01 owners.
HANDLE VIA COMINT CHANNELS ONLY— END OF DOCUMENT —DO NOT REPRODUCE
Every technique used in this protocol is documented in the → Techniques Library