Tomato-Chipotle Stock

• 2 tomatoes, coarsely chopped
• ½ Spanish white onion, chopped
• 1 clove garlic

In a blender, combine the tomatoes, onion, garlic, and chipotles and blend until puréed. Strain the purée through a fine-mesh sieve into a bowl.

In a saucepan, heat the oil over medium-high heat. Add the tomato mixture (have a splatter screen at hand, as the sauce will splatter when added to the hot oil), cover, and cook for 5 to 7 minutes, or until aromatic. Add the stock and cilantro,