Stock up on the essentials for this dish.

Finish your table setting with the Taos Twist large spoon, a handcrafted serving piece from the SFSC Marketplace.

Serves 6

2 Tablespoons extra-virgin olive oil

1 small white onion, finely chopped

2 garlic cloves, minced

1 teaspoon dried Mexican oregano

1      28 ounce can whole tomatoes with juice,  pureed

1      15 ounce can diced tomatoes with juice

2 or 3 Tablespoons from a jar of Chipotle en Adobo, finely chopped, or chipotle seasoning, to taste

Pinch of sugar

Kosher salt to taste

Warm the olive oil in a medium saucepan over medium-high heat.  Add the onion and sauté until translucent, about 3 minutes.  Add the garlic and oregano, and sauté for 1 minute.  Add the tomatoes with their juices and the chipotles.  Season with sugar and salt to taste.  Simmer, uncovered, until slightly thickened, about 25 to 30 minutes.  Set aside.

To serve, place 1/3 cup of the Spicy Tomato Sauce on a large plate.  Top with a portion of the Saffron Rice and place a stuffed chile on the rice.  Garnish with drizzles of crème fraiche, slices of avocado and a sprinkling of nasturtium petals.