Roasted Tomato-Chipotle Sauce*

1-1/2 lb ripe tomato
2 to 3 canned chilies chipotles
1/2 small onion, chopped
1 large garlic clove, peeled and minced
1 C poultry broth
1/4 C chopped cilantro

Place the tomatoes on a baking sheet and roast 6 inches below a preheated broiler until blackened and blistered, about 6 to 7 minutes. Using a pair of tongs, turn the tomatoes over and roast the other side. Cool. Peel off the skin and remove the cores; scrape all the juice in with the peeled tomatoes.

In a blender or food processor, make a coarse purée from the tomatoes and chilies. Cook the onion in cooking spray over medium heat until it starts to brown, about 7 minutes. Increase the heat to medium-high; add the garlic, and cook for 1 minute.

Add the tomato mixture (the pan should be hot enough to sizzle sharply) and cook, stirring constantly, for a few minutes or until sauce is reduced and thickened. Add the broth and simmer until the sauce reaches a medium consistency; season with salt. Remove from heat and stir in chopped cilantro. Serve with Tortas de Lentejas. Makes 2-1/2 cups.