Morocco: La Pause

Thomas Kelly — Thu, 12 Mar 2009 11:17:37 +0000

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Mexican Chiptole Tomato Sauce

Thomas Kelly — Thu, 22 May 2008 14:24:33 +0000

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:

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

Pulled BBQ Chicken Sandwich 1 rotisserie chicken 1 cup Mexican Chipotle Tomato Sauce...
Tomatillo Salsa 5-7 fresh tomatillos, depending on the size 1 poblano...

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Morocco: La Pause

Mexican Chiptole Tomato Sauce