Take six medium tomatoes, cored and cut in half.
With a bit of olive oil, salt, and pepper, roast
or broil them until they begin to blacken and bubble.
Meanwhile carmelize a large onion and three large
cloves of garlic. Put the onion and the tomatoes in
a food processor along with an 11 oz. can of chipotles
adabo. Process until smooth. Saute the stuff with canola
oil in a very hot pan for three minutes. That's it.
Goes well with carnitas and creme fraiche in corn tortillas.
Carnitas:
Take and sear a 6-8 pound Boston Butt pork roast (this is the only
acceptable cut of pork for carnitas). Roast it in a roaster pan
filled one third up the roast with water for three hours at 325.
When done take it out and cut it into chunks removing as much fat as
possible. Deep fry the chunks quickly in very hot olive oil. That's
it. Believe it or not, it's not greasy. Regards,
J.R.