My mind just did a total blank on this one. I don't do a whole lot of sauces. I did steal a recipe from my wife though. This is a really old one that has been modified (simplified) a lot over the years. It's a Mexican chipotle sauce. I think chipotles are the only way I like jalapeņos. It is very messy to make due to the frying and best prepared outside. In a frying pan, fry up some sliced onion and crushed garlic in a decent amount of oil.
You're only flavoring the oil. When the onion and garlic are cooked, take them out and discard.
Then add a couple chipotles to the oil and fry them up also. Note I said a couple, as in two. If you fry more, you may be putting your life in jeopardy. My only excuse was that I was cooking at night and it was dark.
I use these chipotles:
Again, you really are only flavoring the oil. When the chipotles are sufficiently cooked, take them out and discard.
We typically add about a tablespoon or so of the chipotle juice. Next, we add tomatillos and other spices. Over the years, we've simplified this by just adding salsa verde. We also add a heaping tablespoon of beef demi-glace that's been diluted in about half a cup of water. This is simmered for about half an hour or so.
Shortly before serving we add chopped cilantro. While this is cooking, I grill up some steaks. Typically, this is made with tenderloin, but I really prefer a strip steak. I trim them and cut them in half, so their aspect ratio is approximately 1.
For assembly, we begin with fried yellow-corn tortilla. I just can't get used to the flavorless white ones. Add sauce beforehand to soften, then steak, and ... I did forget the melted cheese. This time I used a semi-hard Mexican frying cheese. It doesn't melt really well, but it really works well with this dish. The extra saltiness of this cheese helps counter the spice.
With corn tortilla, melted cheese, steak and salsa, it is really just one big nacho.
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