James's Cream Chipotle
2 lrg tomatoes
8 med tomatillos with husks and stems removed
2 x ancho chiles
1 x clove garlic
2 slc onion 1/4 inch thick
2 x chipotle peppers in adobo to 4
1/4 tsp toasted cumin seed or cumin powder
1 tsp salt
2 tsp corn oil
1/2 cup lowfat sour cream thinned with
2 tbs skim milk
Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos
in a large saucepan and cover with water. Simmer for 5 minutes and drain;
reserve cooking water. Pit the garlic and one onion slice in a blender.
Add the tomatoes, tomatillos, chiles anchos, chiles chipotle, cumin, salt, and 1
cup of the reserved cooking water. Puree and strain into a large bowl.
Heat the oil in a large saucepan over medium heat. Add the other onion slice;
blacken, and discard. Add the sauce to the pan and simmer for 10 minutes,
stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm
over low heat.
Today I forgive all those who have ever offended me. I give my
love to all thirsty hearts, both to those who love me and to those who do not
love me.
- Paramahansa Yogananda