Authentic Homemade Ranchero Sauce Recipes

RANCHERO SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE

Steps:

• Heat a large pan to medium-high heat and add the olive oil.
• Cook the onions and peppers down about 5 minutes to soften.
• Add the garlic and cook another minute, stirring a bit.
• Add the tomato and chicken broth. Stir.
• Stir in the cilantro and seasonings.
• Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
• Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
• Process until nice and smooth.
• Use immediately or store in the refrigerator in a covered glass container.

THE BEST RANCHERO SAUCE RECIPE

Steps:

• Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
• Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
• Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• In a food processor, combine tomatoes, onion, cilantro, garlic, and jalapeño. Process until pureed.
• In a medium saucepan, warm the 2 teaspoons of canola oil over medium-high heat. When the oil appears to ripple add the salsa. Stir constantly for 3-5 minutes, allowing the salsa to thicken slightly. Pour the salsa into a bowl, salt if needed, and return the pan to the burner without cleaning it.
• Add the beans, water, coffee, adobo sauce, cumin, and garlic to the salsa pan and cook over medium heat, stirring constantly and smashing the beans (note: I find using a wooden cooking spoon works well for this). Cook for 3-4 minutes until the liquid begins to incorporate into the mixture, thickening the beans. Remove from heat and allow to sit (beans will continue to thicken). Salt if needed.
• In a small skillet, add 1/2 teaspoon of the remaining canola oil and heat over medium-high heat. Add a tortilla and allow it to warm for about 30 seconds, flip and warm on the opposite side for 30 seconds. Remove from the pan and place on an individual serving plate. Repeat, using more oil as needed, until four of the tortillas are each on serving plates. Continue warming the remaining four tortillas in the same manner and set aside.
• In a large skillet, fry the eggs or scramble them (your choice). Divide the refried beans evenly (about 1/4 cup per serving) and spread a serving on each tortilla on the serving plates. Top with an egg (careful not to break the yolk if fried eggs), a serving of salsa (note: there will be more salsa then needed for each serving), cilantro leaves and a sprinkle of queso fresco. Fold each of the remaining four warmed tortillas and add one to each plate for sopping up the dish.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

HOMEMADE RANCHERO SAUCE

Steps:

• In a medium saucepan, heat the oil over medium heat.
• Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes.
• Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer.
• Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce.
• Serve the sauce hot, warm, or at room temperature.

HOMEMADE RANCHERO SAUCE

Steps:

• Before you begin, place the guajillo peppers in a shallow dish and cover with hot water. Sit for 15-20 minutes then seed and chop.
• In a large skillet over medium high heat, saute the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
• Saute for 2-3 minutes until softened and beginning to brown then add the minced garlic. Saute for 1 minute.
• Add the remaining ingredients. Lower the temperature and continue to simmer, gently bubbling, uncovered for 40-45 minutes to reduce and thicken. Stir periodically.
• After reducing add the juice of 1 lime. Ladle into a stand blender or use an immersion blender to blend until smooth.
• Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.

AUTHENTIC HUEVOS RANCHEROS RECIPE

Steps:

• SALSA
• Roughly chop the tomatoes, onion, garlic and serrano chile.
• Add to your blender jar.
• Add 1/2 teaspoon thyme to the blender jar.
• Add 2 tablespoons of water.
• Blend until smooth. About 1 minute.
• Heat 1 tablespoon of cooking oil in a saucepan to hot.
• Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
• Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
• Salt to taste.
• TORTILLAS
• Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
• Heat the oil to medium hot.
• Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
• Drain the tortillas of excess oil on paper towles and set aside.
• SUNNY SIDE UP EGGS
• Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
• Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
• Cook until the white are just cooked through and the yolks are still runny.
• SERVING
• Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
• Gently place the eggs on the tortillas.
• Spoon the warm spicy tomato salsa over the eggs.
• Garnish the beans with 3 tortilla chips.
• Serve immediately.