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Dimensions: 3264 x 2150 px | 27.6 x 18.2 cm | 10.9 x 7.2 inches | 300dpi Date taken: 1946 Photographer: A7A collection More information: This image could have imperfections as it’s either historical or reportage

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Servings: 2 Calories: 223kcal Equipment: measuring cups and spoons knife and cutting board pan wooden spoon or rubber spatula Ingredients: 2 teaspoons mild olive oil ½ cup finely diced white or yellow onion (about ¼ of a large onion) ¼ teaspoon ground cumin 1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons) 2 teaspoons adobo sauce from the can of chipotle peppers* 1 tablespoon tomato paste ½ teaspoon unseasoned rice vinegar ¾ cup heavy cream 1 ¼ teaspoon dried oregano** ¼ teaspoon table salt Instructions: Heat the olive oil in a pan until shimmering.2 teaspoons mild olive oil Add the diced onion and saute until starting to soften (about 3 minutes).½ cup finely diced white or yellow onion (about ¼ of a large onion) Stir in the cumin and cook until fragrant (about 30 seconds).¼ teaspoon ground cumin Stir in chipotle pepper, adobo sauce and tomato paste and cook for a minute.1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons), 2 teaspoons adobo sauce from the can of chipotle peppers*, 1 tablespoon tomato paste Stir in the rice vinegar, then the cream, the oregano and the salt.½ teaspoon unseasoned rice vinegar, ¾ cup heavy cream, 1 ¼ teaspoon dried oregano**, ¼ teaspoon table salt Bring to a simmer and cook, stirring continuously, until starting to thicken

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