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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