Tomato Sauce with Chipotle Chiles from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martín
I’ve had sauces like this in many parts of Mexico, including Veracruz, so I have to say it’s not unique to the state. Veracruzan cooks, however, find it as useful as I do. It makes a great...
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Ingredients
- 1 medium-sized white onion, sliced into thin half-moons
- 2 garlic cloves, minced
- 1 28- ounce can plum tomatoes (preferably San Marzano from Italy)
- 2–3 canned chipotle chiles in adobo, with the sauce that clings to them
- 1 teaspoon crumbled dried Mexican oregano
- ½ teaspoon salt, or to taste (optional)
- 2 tablespoons lard, preferably home-rendered, or vegetable oil
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