For the Barbecue:
4 oz. Chipotle chili
1/3 c. Brown sugar
2 T Molasses
2 Garlic cloves
1 Small onion
3 Roma tomatoes
2 lbs. Buffalo chuck roast, ½ inch diced
1 T Corn oil
3 c. Barbecue sauce
3 oz. Chipotle reduction

Red Onion Marmalade:
1 lb. Red onion, sliced thin
zest of 1 orange
1/3 c. Red wine vinegar
1/3 c. Raspberry vinegar
2/3 c. White sugar
1 Jalapeño, diced

Cilantro Sour Cream:
½ c. Fresh cilantro, chopped
1 c. Sour cream
6 Spinach leaves
Juice of ½ lime
Salt to taste

Puree first six ingredients in the bowl of a food processor fitted with a steel blade. Place in a saucepan with the corn oil and cook over medium heat to a thick paste 30-45 minutes.

Sear the buffalo in a large pan on medium high heat until all moisture is gone. Add barbecue sauce and chipotle reduction and simmer until tender. If sauce gets too thick before meat is tender, add a little water and continue cooking until tender. Baste so the meat is thoroughly coated with sauce.

While buffalo is cooking, place vinegar and sugar in a saucepan and bring to a boil. Add onion and zest. Cook until almost dry (1/2 hour) stirring occasionally. Fold in jalapenos and let cool.