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Post by mandie68 on Jul 4, 2007 2:30:59 GMT -5
Chipotle Sauce:
Makes about 4 cups
2-3 canned chipotle chiles (plus more if you want it hotter)
8-10 garlic cloves, unpeeled
3 pounds ripe tomatoes
2 tablespoons vegetable oil
2-3 tablespoons brown sugar
1-2 tablespoons cider vinegar
Salt & pepper
- Under a hot broiler, roast garlic in their skins until soft.
- Cool, remove from skins.
- Lay tomatoes on a baking sheet and place about 4 inches from hot broiler. When they blister and blacken, turn them over and roast on other side.
- Put tomatoes, chipotle peppers and garlic into a blender and puree. Work in batches if necessary.
- Heat oil in a heavy saucepan over medium-high heat. Add sauce and sear it in the oil, stirring for 10 minutes so that it concentrates and darkens into a brick-red color.
- Add half of the brown sugar and vinegar. Taste and add more if necessary. The sauce should be tangy, sweet, smoky and spicy all at once, similar to American barbecue sauce but with more heat.
- Season with salt and pepper.
Mix with shredded pork and serve on a warm corn tortilla with shredded cabbage, a squeeze of lime, and your favorite taco toppings: sour cream, cilantro, chopped green onions, avocado, fresh tomato salsa, etc.
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