Yesterday evening Mary Jane and IÂ didn’t feel like cooking, which is really odd, so we decided to eat leftovers from the freezer.Â We decided on pot roast with garlic potatoes and other veggies.Â MJ had cooked the roast in a slow cooker, and it was the same as unshredded machaca.Â But I knew it would be too bland for me.Â I could have put some New Mexican green chile on it, but I always do that.Â Then I spotted the MexiChefs chipotle paste in our refrigerator and thought, why not make a chipotle gravy to top everything? So here’s how I did it, in less than five minutes.
1 1/2 cups beef stock
1 tablespoon chipotle paste
1/4 teaspoon garlic powder
1 tablespoon flour mixed into 1/4 cup water (no lumps allowed!)
In a small pan I heated the stock, paste, and garlic powder.Â When it boiled, I turned down the heat and added the flour/water mixture, stirring well.Â It thickened almost immediately, and I served it over the thinly sliced roast.
Imagine how much time I saved with the paste.Â It would have taken me hours to smoke the chipotles!Â (Heh, heh.)
Buy the paste here.
MexGrocer has several different chile pastes, too.
For more spicy and delicious recipes, click the image!