Mexican corn pudding served with smoky chipotle sauce
Hot sauces
Last Spring, I went to the beach for the weekend with a group of women I've known since my freshman year in college. I made a beef tenderloin Friday night which I served with a smoky chipotle sauce. It was a great combination, but everyone fell in love with the sauce. We ate in with our eggs the next morning for breakfast, some of us even drizzled it onto our chicken salad for lunch. It goes well with everything. Since then, I've made a few times. (It's a little addictive). Recently, I served it with this Mexican Corn Pudding. With Mexican cheese and green chilis, this corn pudding has plenty going for it to eat it without the chipotle sauce, but I think that the sauce is the proverbial icing on the cake. Warning: HEAT ADVISORY. - Waverly
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