Kosher Dosher...“I am a culinary Heretic"

Sometimes it makes no sense to come up with yet another sauce but I just can't help my self.   I just love how ingredients come to life when mixed with one another. Changing just one element in a recipe can mean something laudable or deplorable.    ANCHO I just love south west flavors and meat!!! Gotta love meat!!!  Just give me an excuse to use chili's and I can  give you a great dish. Chili's are are a required component to any credible Southwest dish in my opinion.  CHIPOTLE The above dish has Ancho chili's and Chipotle chili's.     My Lime and Tequila marinade is the bomb if you allow the meat to marinate for 24 hours.  Also its very simple to make.  2-3 limes quartered 5 scallions 5 cloves of garlic or more if you want.  1/2 onion handful of cilantro 1 Chipotle pepper (re-hydrated) 1 Ancho pepper (re-hydrated) 5-6 wedges of Papayas 2/3-1 cup canola oil 1/2 cup Tequila (or more)  Mexican Oregano Salt

The sauce which glides on top of my many south west meat entrees is my sweet and savory creme de la creme.  And it is easy to make. 1/2-1 cup onion.   3 cloves of garlic (optional for more) Handful of Cilantro 2 Ancho peppers 1 Chipotle peppers 1/4- 1/2 of a lime 1/2 tsp of cumin 2-3 tsp cinnamon.  Note- I made my own from the bark using a spice grinder. You may need more or less depending on potency.   2 cups of beef broth 1 cup of cream  Honey to taste.  I used 2/3 of a cup.  salt and pepper to taste.  If you like heat add more chipotle or cayenne.  If you like sweet add more honey.  If you like more smokiness add more cumin.  First off you must roast chili's in a 325 degree oven for about 5 minutes or until you start smelling the chili's. After the chili's have been roasted you're going to want to re-hydrate them. To re-hydrate the chili's cut off the tops, seed the chili's and submerge into very hot water for an hour or two.