Chipotle En Adobo

4 Servings
Sauce Mexican
Low Fat Advance Sauces Condiments Mexican

4 Dry chipotle pers
8 atoes chopped
1 on julienne
2 cloves lic minced
1 tbs e wine vinegar
1 teaspoon wn sugar
1/2 teaspoon Sea t
2 cups Water
1 e squeezed

Place everything in a saucepan over low heat and simmer for approximately 15 to 20 minutes, until the salsa is thick. Remove the chiles from the salsa and place the remaining ingredients in a blender or food processor with a squeeze from the lime. Stem the chipotles and add as many as you wish, depending on your love for chiles. One added renders the salsa slightly warm. Two, warmer...you be the judge. If you like it hot, add them all. Pulse the blender a couple of seconds until the salsa is slightly chunky. Dip it or spread it onto anything.


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Calabaza En Tacha

8 Servings
Pumpkin
Mexican
Christmas Slow cook Desserts Breakfast Pumpkin Mexican

1 large pkin quartered
8 liter Water
4 kilograms Piloncillo
5 Clove mashed
150 grams namon |

Preparar un almibar con el agua, el pilonsillo, el clavo y la canela en una olla a fuego alto por unos 30 minutos. Posteriormente cuando el pilonsillo se halla disuelto, partir la calabaza y acomodor en una olla de diametro grande y altura media, los cortes de la calabaza se acomodan con las semillas hacia abajo se agrega el almibar y se hornea destapada por 3 horas a unos 180 ? centrigrados. Se debe voltear la calabaza 2 o 3 veces durante la coccion de tal forma que se impregne con el almibar. Transcurrido el tiempo serciosarse de que el almibar tenga una consistencia melosa ligera y que la calabaza este en perfecta cocci?n.


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