This smokey tomato sauce is what we use to jazz up leftover proteins for making tacos or tostadas. It is particularly good with shredded chicken, as shown in the picture above. However, it’s also very tasty with eggs, and it makes a nice change-up for an enchilada sauce. Any extra sauce can be frozen for later.
- 3 T. Olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 28-oz can of diced tomatoes
- 2 individual canned chipotle peppers in adobo, chopped (not 2 cans, just 2 peppers from a can)
- 1 cup chicken stock (or go with vegetable stock and call this a vegan recipe!)
- Black pepper
- Heat olive oil in a medium saucepan over moderately high heat. Add onion and cook, stirring occasionally, until the onion is softened and slightly browned. Add garlic and cook until fragrant. Stir often to keep the garlic from burning.
- Add tomatoes (and their juices), chipotles, and chicken stock. Bring to a boil, then reduce heat.
- Simmer over medium heat until the liquid is reduced and the sauce thickens, about 20 minutes.
- Transfer sauce to a blender and let cool for 15 minutes.
- Puree the mixture until completely smooth. Taste and adjust seasoning, adding salt and pepper as necessary.
- Return sauce to the pan and simmer a bit more, until the sauce becomes much thicker.