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Help save a dish?

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I am fixing a Mexican menu for guests tomorrow, and trying to make a variety of dishes. One of the guests brought me a jar of Dona Maria Pipian Sauce the last time she was here, so I thought I would try to use it with pork, maybe for a filling for flautas or enchiladas (we're also having grilled skirt steak, enchiladas suiza, beef flautas, rice, beans, etc). I have chunks of pork simmering with onions and some of the paste that I mixed up with hot broth. Problem is, I'm not crazy about the taste. It's not bad, just kind of blah. What could I do to improve it?

I don't want to go the chipotle route, as my brisket was simmered with a thick smoky sauce and will be used in the flautas. Would pineapple or something along those lines be totally off base?

Specialty ingredients can be difficult to get where I live, so any ideas using easy to find additions would be greatly appreciated!

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    1. re: ipsedixit

      Thanks! I had added salt and it helped, especially after I gave the sauce longer to simmer. I think I was just too impatient!

    2. Pineapple would be worth a try. Also, perhaps some lime juice? Could this be thinned with broth to become a soup to start the meal?

      1 Reply
      1. re: katecm

        I did consider making it into soup, especially after it had simmered another few hours. It's actually pretty good now, so I think I'll make quesadillas from the meat anyway, and then do a bit of pineapple salsa (with lime) to serve with.

        I appreciate the suggestions!

      2. I would add some fresh roasted tomatillos or just some jarred salsa verde and keep simmering.