Mexican sauces on Enjitomatadas

Sauce goes over fresh tortillas, with toppings like avocado, crema (or plain yogurt + water), cilantro, chopped white onion and cotijia cheese.

Tomato version (rojas)
Blend:
2 garlic cloves
1-2 jalapenos
28 oz of tomatoes

Tomatillo Version (verde)
Blend:
3 garlic cloves
1 serrano or jalapeno
1.5 lb tomatillos, husked
3/4 C cilantro

Whichever version you choose, pour into hot saucepan w/ olive oil and reduce to thick sauce.

Add 2 C broth, stir, and simmer 10 minutes.

Slow Cooker Beef & Potato Tinga

Cut 1 pound of potatoes, sweet potatoes or yams into 1 inch cubes. Lay on bottom of slow cooker.

Cut 2-3 lbs of beef chuck or pork shoulder into 1 inch pieces, trimming fat. Layer on top of potatoes in slow cooker.

Blend:
28 oz can tomatoes
2 chipotle chiles from can in adobo (choose cans without caramel coloring if possible)
1 TB chipotle canning sauce
1-2 mild (guajilo) chiles, toasted over flame and de-seeded
1 TB worcestershire sauce
1 tea oregano
3 garlic cloves
1 onion
1.5 tea salt

Pour the tomato mixture over the meat in the slow cooker.

Slow cook on "HIGH" setting for 6 hours (you can use the "warm" function afterward for up to 4 hours).

Eat over rice or quinoa, or in tortillas. Or use as a tamale filling!

Goes well with avocado, queso fresco/cheese, white onion and cilantro garnishes.