This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.
Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.
Ancho or pasilla chiles can be substituted for the fiery chipotles if you desire a milder sauce. I’ve even used this pesto on pizza in place of the more traditional tomato sauce for a hot, south of the border taste.
To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.
This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."