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April 08, 2012

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I'm pretty wild about Mexican and TexMex - as well as incorporating them into a high quality cookout. And for such occasions, IMO everyone should have a copy of 'La Pistola y El Corazon' by Los Lobos.

Anyway - I use a lot of canned, fire-roasted tomatoes. Rehydrated chilies are clutch, but canned chipotles save time and are always good to have on hand.

In a food processor or blender, buzz up a can of tomatoes... 1-2 cloves of garlic... 1-3 chipotles (depending on your taste)... a tiny pinch of cinnamon and a few healthy grinds of black pepper. Taste for salt (there is often a lot in canned tomatoes).

That makes a wonderful sauce for braising beef stew meat or cubed, trimmed pork shoulder! Turns out some excellent tacos, enchilada filling, etc.

Cheers! -Tom

Hi Tom:
Many thanks. I'm an avid cookbook reader and I'll have to order the Los Lobos cookbook! Thanks...

This sauce sounds awesome! I hope to try this soon:) Thanks again!

You bet! And sorry for the confusion, that is actually an album by the Los Lobos. I'm pretty sure that the Indianapolis Public Library has a copy in circulation...

I have a number of Mexican-ish recipes that I really adore, but a lot of them are more complicated and/or semi-secret (say, I've been tweaking my recipe for carne adovada since visiting Santa Fe). A while back Serious Eats posted a great recipe for TexMex enchiladas, btw.

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