- 4 Tbs Lard or Vegetable Oil
- 1 Large Spanish Onion diced small
- 2 Cloves Minced Garlic
- 1 Tbs Mexican Oregano
- 5 Tbs Tomato Paste
- 2 Tbs Chipotle Pepper Puree in Adobo Sauce, with seeds removed
- 6 Tbs Chili Powder
- 1 tsp Ground Cumin
- 6 oz Orange Juice
- 3 Cups Water
- 3 lbs. Bonewerks Demi Glace de Poulet, Demi Glace de Veau, or Demi Glace de Porc
Heat fat in large soup kettle. Add onion and sautee on medium high heat until onions are translucent, stirring occasionally. Add garlic and oregano and sautee for 1-2 minutes (be sure not to let the garlic burn). Add tomato paste, pepper puree, chili powder and cumin and mix well. Deglaze pan with orange juice and water, then add in Demi Glace.
Simmer for 10-15 minutes on low heat. Check thickness, if it needs to be thickenend, use a classic water and cornstarch mixture.
Place product in small batches into a bar blender and puree until smooth.
This can be used on chicken, turkey or even duck.