- 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.