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Chipotle Crema Sauce

19 Mar

Ingredients:   makes about 2 cups

  • 3 cloves garlic, unpeeled
  • 1 @ 15 oz can of tomatoes, drained
  • 2 to 3 canned chipotle chile peppers in adobo sauce
  • 1 Tb Olive Oil
  • 2/3 cup Crema Mexicana (or you can use sour cream if you can’t find this wonderful Mexican Cream)
  • 1/4 tsp black pepper
  • 1/2 tsp ground Mexican Oregano, (the taste is uniquely different from regular oregano, there really is no substitution for this ingredient)
  • 1/4 tsp sugar
  • 1/2 tsp salt, optional

Roast garlic in a dry medium skillet over medium-high heat until they are soft and blackened in places, about 15 minutes. Cool & peel. In a food processor combine the garlic, tomatoes, chipotle chiles and blend until a smooth puree is reached.

In the medium skillet over medium, heat the Olive Oil, add the puree and stir until reduced to the consistency of a tomato paste, about 5 minutes. Remove the skillet from heat and stir in the Crema Mexicana, black pepper, Mexican Oregano and sugar. Lower the heat to medium-low, return the skillet to the stove and simmer for 7-10 minutes to fully blend the flavor. Season with salt if needed. The sauce is now ready to use.

Suggestions: Use in my “Shrimp Chipotle Crema Enchiladas” recipe, or as a sauce with your chicken tacos. This sauce works great with shredded chicken in a homemade tamale…..oh and how about marinating chicken in this sauce before frying it? Check out my “Baja Fried Chicken” recipe for that one, its fabulous.


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