Easy Chipotle Coffee Sauce

Having cracked open a can of chipotle chilles in adobo the other week, I'm always left wondering what to do with the rest. They're incredibly hot so one or two is all you need per recipe, which means there's plenty left over for another day.

I didn't have much time yesterday evening but wanted to make a tasty sauce using the ingredients I had to hand in the kitchen. Inspired by other coffee and chilli combinations in various Mexican and South-Western cookbooks, I cobbled together the following. It's a lovely, rich sauce with a tangy kick, ideal for for shredded turkey or pork.

Chipotle Coffee Sauce (serves 2)

1 chipotle in adobo
1/2 onion, roughly chopped

1 tsp garlic

1 tsp ancho powder

2 tbsp lime juice
1 tbsp agave syrup (or honey)
1 tbsp tomato paste

250ml freshly brewed coffee

50ml stock (or water)

Blitz together the chipotle, onion, garlic, ancho powder, lime juice and syrup, until smooth. Heat a tbsp of oil in a saucepan and when it begins to smoke, add the puree and the tomato paste to the pan, stirring frequently so that it doesn't burn.

As soon as it has reduced to a thick, glossy sauce (about 5 mins), pour in the coffee and stock and bring to the boil before allowing it to simmer for 5-10 mins. Add the cooked meat and serve with tortillas and rice.