This is from so far south, it’s from across the border. It is, however also a staple of most Tex-Mex style Mexican restaraunts. Fortunately, it is also dead simple to make.
Ingredients
Peanut Oil
Flour
Can of Tomato Sauce
Salt
2 or more Chipotle Peppers, and Adobo Sauce
If you have cast iron intestines, you can go the Rick Bayless route, and make this with nothing but Chipotle peppers. As I prefer living, I go the tomato sauce way.
Start by making a little blond roux with the oil and flour. I used a regular size can of sauce, or you can mill some canned tomatoes, as it results in the same texture. After it begins to boil, throw in Chipotles that have been seeded. How many is strictly a matter of preference. The same goes with the amount of Adobo sauce you add. It only cooks until it is warmed through.
We made roast pork enchiladas with Vidalia onions rolled up in a tortilla, covered with this sauce, and grated Cheddar cheese. It’s a quick and easy meal, which only needs to be baked until the sauce bubbles. After that it’s time to swine away.
