Mexican Essentials Spicy Happy Sauce Recipes

Steps:

• PREP/PREPARE
• You will need a food processor, or a blender to make this recipe.
• Since you are not going to use up the whole can of chipotle chilis, a good thing to do is give them a few spins in a small food prep to make a paste, and then freeze until needed. Waste not... Want not :-)
• Baked garlic is perfect for this sauce, because their mellow flavors blend so well with the other ingredients. I tried it with raw garlic, and I found that it overpowered the sauce.
• Queso Fresco (fresh cheese) is a mild Mexican cheese made from cow's milk that crumbles, it is used over refried beans, tacos, salads, etc. In terms of flavor and savor, it is similar to feta cheese. It is considered a staple in authentic Mexican cuisine.
• To cut back on the heat, reduce the amount of adobo sauce, and scrape the seeds out of the peppers, before blending.
• Gather your ingredients (mise en place).
• Place everything into a food-processor, or mini-prep, fitted with an S-Blade.
• Blend until nice and smooth.
• Add the cream, half & half, or milk, a tablespoon at a time, and blend until reaching your desired consistency.
• Chef's Note: If I am using it as a salad dressing, I want it pourable; if it will be used as a dip, or burger sauce, I want it a bit thicker... You get the idea.
• PLATE/PRESENT
• It is an awesome sauce, you anyway you see fit. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• You will need a skillet, large enough to hold all of the ingredients.
• Gather your ingredients (mise en place).
• THE SPICE MIX
• Add all of the ingredients to a non-reactive container until ready to use.
• THE BEEF
• Add the ground beef in a skillet over medium heat, sprinkle with 2 tablespoons of the spice mix over the beef and stir to combine. Then, add the beef stock, or water, bring up to a simmer, and allow it to cook down until the sauce thickens, about 12 - 15 minutes.
• PLATE/PRESENT
• You could make Tacos, Burritos, Enchiladas, Gorditas, Quesadillas... go for it. Enjoy.
• I am making what I call Taco Melts: 1 taco shell 1 tablespoon sour cream, spread on the bottom 1 tablespoon salsa, your choice 3 tablespoons meat mixture 2 tablespoons cheddar cheese, freshly grated Place into an oven preheated to 350f (175c) for a minute or so, until the cheese is nice and melty.
• Keep the faith, and keep cooking.

Steps:

• 1. Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with. It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
• 2. PREP/PREPARE
• 3. Gather your ingredients.
• 4. Add the butter to a saucepan over medium heat.
• 5. When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 - 3 minutes.
• 6. Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
• 7. Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
• 8. Add the remaining ingredients, and stir to combine.
• 9. Chef's Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don't wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.
• 10. Allow the sauce to lightly simmer, for 3 - 5 minutes.
• 11. Chef's Note: Do a final taste for proper seasoning.
• 12. Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
• 13. PLATE/PRESENT
• 14. Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
• 15. Keep the faith, and keep cooking.