Great over/under any barbecue.

Ingredients:

• 4 large dried ancho chiles, stemmed, seeded and rinsed
• 1 canned chipotle in adobo, with some sauce (You can freeze the rest of the can for next time.)
• ½ medium yellow onion, chopped
• 4 garlic cloves, peeled and chopped
• 2 tsp cumin seeds
• 2 tsp oregano
• 2 tsp sage
• 2 tsp salt
• 1 c chopped canned pear tomatoes
• 4 c water
• 3 c rich beef stock
• 1 c heavy cream

Directions:

1. Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.
2. In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.
3. Add spices to the pot along with the tomatoes and the water.
4. Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 – 40 min.
5. Let cool for 5 – 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.
6. Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.
7. Add the 3 cups of beef stock and return to a low boil.
8. Reduce by about half.
9. Add the cream.
10. Boil slowly again, reducing until thickened to a nice medium sauce consistency. (If the sauce is not thick enough, mix 1 teaspoon of cornstarch with ½ cup of water and add to pan. Stir until thick (almost boiling).
11. Correct for salt.

To serve:

Reheat sauce.
Slice tri-tip ¼ inch thick across the grain and place 2 – 3 slices on each plate.
Top with 1/3 cup of the sauce.

Serves: 10-12

Source: Sharing the Table at Garland’s Lodge. Sedona, Arizona – Amanda Stine and Mary Garland