Madame is away so I can make more fiery food. I skinned some (Niman
Ranch) chorizo and sliced it into a medium hot pan. When the fat had
rendered I took out the sausage and put in some sliced onion. After a
while I put the sausage back along with sliced olives, garlic and
smoked chipotle. It was good, but eating it was warm work.

Anthony wrote:
> Madame is away so I can make more fiery food. I skinned some (Niman
> Ranch) chorizo and sliced it into a medium hot pan. When the fat had
> rendered I took out the sausage and put in some sliced onion. After a
> while I put the sausage back along with sliced olives, garlic and
> smoked chipotle. It was good, but eating it was warm work.

Speaking of warm work, a couple of nights ago I looked at a can of El
Pato tomato sauce that'd been sitting in my pantry for about a year.
I'd bought it because I thought it was salsa, but when I'd got it home
I read it more carefully. But then I thought, I should taste this and
if it's worth anything make something out of it. Good choice. Nice
clean tomato flavor with a high-flying spice. The ingredients list
didn't say what variety if chiles were in it. Probably chile de arbol,
but maybe not.

I immediately thought "enchiladas." So I sliced up some chicken
breast, onions, and garlic, and sauteed them in oo and salt, with a
good sprinkling of ancho chile powder. Gave a couple of flour
tortillas a couple of minutes in the toaster oven, wrapped up the
filling, and poured on about half the can of sauce. Topped with some
non-fat cheddar and put it back in the toaster oven to broil for a bit.

I underestimated that sauce. It wasn't killer-spicy, but it was about
twice the heat I was expecting. I should have mixed it with a masa
roux to make a real enchilada sauce from it. Regardless, the
enchiladas - or in this case, Mexican canneloni - were fantastico.

I've already got another can. And a can of El Pato jalapeno sauce.
And a can of Macayo's enchilada sauce, for comparison.

--Blair

In article .com>,
"Anthony" > wrote:

> Madame is away so I can make more fiery food. I skinned some (Niman
> Ranch) chorizo and sliced it into a medium hot pan. When the fat had
> rendered I took out the sausage and put in some sliced onion. After a
> while I put the sausage back along with sliced olives, garlic and
> smoked chipotle. It was good, but eating it was warm work.

Ww found Niman Ranch chorizo at the grocery outlet yesterday, and
made chorizo and eggs in flour tortillas for dinner. Scrambled the eggs
and added muenster, Sonoma garlic jack, cheddar, olives, scallions and
the chorizo. Served with salsa, two kinds, peach and a black bean and
corn. I was going to put out some sour cream, but forgot. Also forgot
the habanero sauce to drip on our grown up ones.

Regards,
Ranee (who loves the grocery outlet)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Steve Wertz wrote:
> On 11 May 2006 10:39:36 -0700, Blair P. Houghton wrote:
>
> > I've already got another can. And a can of El Pato jalapeno sauce.
> > And a can of Macayo's enchilada sauce, for comparison.
>
> If your market carries the "San Marcos" brand of little cans,
> then try their Chipotle Sauce. It's basically a tomato sauce
> with chipotle, medium hot and slightly sweet. It's the best
> mexican-style tomato sauce around. You can use it plain as a
> taco sauce, too.
>
> I just wish it came in bigger cans.

At Z'Tejas yesterday I got the "Smothered Burrito" for the first time.
I thought it was new because they've added a couple of things recently.
Turns out it's always been there. I've been going in 2-5 times a week
for 4 years and never noticed it. Tells you how good the rest of the
menu is.

Anyway, on top of the cheese they put a slash of red sauce that wasn't
the same as the enchilada sauce. But a close sniff told me it was
heavy on chipotle. And a taste (and a burn) confirmed it. And it was
amazing. I've had good chipotle, but this one is the stuff. I need to
find out what they're using. I wouldn't be surprised if they're just
pureeing chipotles in the back.

--Blair

Were the chipotles bitter after you rehydrated them?

--Blair