Did you already check out this link?
Here’s the link
I’ve put some in a ground beef taco filling.
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Thanks, @eleeper , @Amandarama , and @shrinkrap , I somehow missed the link. I foresee my slowly dwindling can in the fridge being much more in demand soon, thanks to you! Many weeks I grill a bunch of chicken thighs for use on Taco Tuesday and for later use in many quick meals. I think I may try a blitzed chipotle en adobo or two in concocting a new baste for them.
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I know the little cans you’re talking about. I take one tomato, one onion, a tomatillo, two bell peppers, three cloves of garlic, bunch of cilantro and a can of the chipotle en adobo. Blend them and it makes a great all around sauce for enchiladas, even just dip for tortillas. Gotta make your own chips, though. ANY kind in a bag from a store will not do. Tostitos are an insult to any salsa.
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I cannot remember the last time I bought a bag of Tostitos. In Austin there are several places that make chips and tortillas (mais y harina) for the restaurant trade sector too complacent to make their own. Some are pretty good; none are great. HEB store brand is among the better ones. Irony of ironies, I may not be a big fan of bagged tortilla chips, I love Fritos. Frito pie aka walking taco is always going to light me up.
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This sounds great. At the risk of hijacking this thread - can you elaborate on the prep? Do you roast any of the veg first?
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Whenever I grill out (Smokey Joe!) I use one of those CI skillets full of holes to roast: onions, peppers, tomatillos, limes, garlic, etc. I do squeeze grilled limes in sauce. Nothing fancy.
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Fry the chips fresh and you’ll thank me. Better yet, make your own tortillas and fry them. They turn out pretty thick, in my experience, which some prefer over whatever tortillas you buy, save for El Milagro casera.
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