Ingredients
- CHIPOTLE PUREE
- 1/2 cup canola oil plus additional for cooking
- 1 red onion, roughly chopped
- 2 tablespoons chipotle in adobo
- 2 limes, juiced
- 1 teaspoon sugar
- 1 teaspoon minced sage
- Salt and black pepper to taste
Directions
In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning.
- CHAYOTE SLAW
- 1 lemon, juiced
- 2 limes, juiced
- 1 tablespoon Dijon mustard
- 1/4 cup grapeseed oil (or sunflower)
- 3 peeled chayote, julienned
- 1 tablespoon chopped chives
- Salt and black pepper to taste
In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving.
PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around.
Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer
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By Chef #1386975
Weaverville, NC
on May 30, 2007
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We make the Chipolte Puree and use it in a variety of foods, from burritos to hamburgers. It is great!
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