Mexican cuisine has its basic sauces, the tomato sauce probably the most common one. The story of this sauce goes back to pre-Hispanic civilizations when Aztecs and Mayans used molcajete and metates as grinding tools. Some people still use molcajete, the ones made from basalt volcanic rock, to prepare salsa. Those are the most delicious sauces I have ever eaten.
The basic tomato sauce is prepared by blending and then cooking tomatoes, onion, garlic, peppers (any kind) and water or chicken broth. I use this particular sauce for enchiladas, tinga de pollo, chilaquiles and pastel Azteca among other dishes. But there are variations depending on the dish being prepared.
This morning I was in the mood for chilaquiles so I had to prepare the sauce. When I was in the kitchen half way through making it, I wondered if I could make something different using the same ingredients. I had some refried beans in the fridge so I mixed them with the sauce and what I got was a spicy bean sauce that blended perfectly with my tortilla chips and eggs.
- •1 cup refried beans
- •½ cup cream
- •1 16oz can tomatoes
- •½ onion
- •2 garlic cloves
- •1 chipotle adobado pepper
- •2 tbsp vegetable oil
- •salt to taste
- In a blender liquefy tomatoes, onion, garlic cloves and pepper. It would taste way better if you had a molcajete.
- In a saucepan heat vegetable oil until it thins.
- Mix the sauce, refried beans and let it cook for about 10 minutes stirring constantly.
- Turn the heat to low and add cream and stir. Add salt if needed.
- Let it cook for about 5 minutes or until the cream dissolves into the sauce.
- Serve over tortilla chips for chilaquiles or use it to make enchiladas.
- You can use more chipotle peppers for more spiciness and add water or chicken broth to make it thinner.
Any other ideas for a spicy Mexican sauce?
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