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This is a very versatile sauce that I use in almost all Mexican dishes in some way. It’s works as a sauce for taco meats, enchiladas, or as a base for salsa.

• 8 Shallots, chopped
• Tomato Paste
• 2 T Cumin
• 8 cloves of garlic, crushed
• 1 small can of Chipotle peppers
• 1 small can of whole peeled tomatoes
• 1 Mexican beer
• 1 Cup chicken stock

Preparation:

1. Saute shallots in olive oil until translucent.
2. Add tomato past and cumin and cook until a bit rusty, 2-3 minutes.
3. Add crushed garlic and cook on low heat for a few minutes.
4. Add chipotle peppers, tomatoes, beer and stock.
5. Puree in blender (this is done easily with a hand-held blender).
6. Cook until reduced to desired consistency.