in honor of our mother’s day tradition, m made chilaquiles again and made her own version of sofritas:
Ex firm tofu. Dry it out. Coarse crumble. Dry it some more.
Cumin coriander peppercorn. Toast. Grind. mex oregano crush into spice grind. Add chipotles in adobo and some of the sauce. Add roasted serrano and water to grinder to make a paste.
Canola oil in pan. Add tofu. Lightly Brown To rmv water. Add onions. saute 1.5. add red bell pepper. And garlic. Saute 1.5 min. Add about 1/2 cup water with paste. Cover. Salt to taste.
Trying it again—here are the ratios: 2 tsp coriander. 3 tsp cumin. 2 tsp peppercorns. 2 tsp mexican oregano. Entire can of chipotles. Add 2 TBSP of tomato paste. 1/2 onion. 1/2 bulb garlic. 1 serrano. 1 poblano.
Add 1/2 cup of this puree to 1 container of tofu.