Chipotle Ranchera Salsa Recipes

TACOS WITH ROASTED VEGETABLES AND CHICKPEAS IN CHIPOTLE RANCHERA SALSA

Steps:

• Preheat oven to 400 degrees. Cover a large sheet pan with foil, and oil the foil. Place all of the vegetables except the onions in a large bowl, season with salt and pepper and toss with the olive oil until all of the vegetables are coated. Spread in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Meanwhile, rinse the onion, drain on paper towels and toss with a teaspoon of olive oil.
• Add the onions to the vegetables and toss together. Turn the heat down to 375, move the baking pan to the middle rack and continue to bake until the vegetables are lightly browned on the edges and tender all the way through when pierced with a knife, about 10 to 15 minutes. Transfer to a bowl and add the chickpeas if using.
• Make the salsa while the vegetables are roasting. Preheat the broiler. Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth.
• Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the puree sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt.
• Warm the tortillas. Stir some of the salsa (to taste) into the vegetables. Spoon onto the tortillas, sprinkle on the cheese and serve, with more salsa as desired.

SALSA RANCHERA RECIPE

Steps:

• Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
• Add the onion and garlic cloves.
• Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
• Remove from heat and cool slightly.
• Remove the skins from the tomatoes, peppers and garlic. Discard them.
• Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
• Adjust for salt and serve warm.

RANCHEROS SALSA!

Steps:

• In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
• In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
• Add chilies, chipotle, jalapeno, and cilantro.
• Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
• Cook 5 more minutes or until desired thickness.

MASA PANCAKES TOPPED WITH POACHED EGGS AND CHIPOTLE RANCHERA SALSA

Steps:

• Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until fragrant and golden, stirring often, about 15 minutes. Cool Masa Harina. Reduce oven temperature to 250°F.
• Cook chorizo in heavy large skillet over medium heat until brown, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to paper-towel-lined plate to drain. Transfer sausage to oven.
• Sift Masa Harina, flour and next 5 ingredients into large bowl. Whisk buttermilk, 2 eggs and 3 tablespoons oil in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk just until blended (batter will be thick).
• Lightly coat griddle with oil. Heat over medium heat. Working in batches, spoon scant 1/2 cup batter onto griddle. Using spoon, spread batter to make 4-inch-diameter pancake. Cook until bottom is golden, about 4 minutes. Turn and cook until second side is golden, about 3 minutes. Transfer to baking sheet; place in oven. Repeat to make 6 pancakes total, brushing griddle with oil as needed.
• Meanwhile, bring large skillet of salted water to simmer. Working in batches, crack 12 eggs into skillet. Simmer until eggs are softly poached, about 3 minutes. Remove eggs from water; drain.
• Divide pancakes among plates. Sprinkle chorizo around pancakes. Top each pancake with 2 eggs. Spoon salsa over eggs. Top with cilantro, onions and cheese.

CHIPOTLE RANCHERA SALSA

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
• Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

SALSA COSTENA

Steps:

• In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
• Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
• Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
• Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

SALSA ROJA FOR ENCHILADAS OR WET BURRITOS

Steps:

• Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
• Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
• Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

SALSA RANCHERA

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add tomatoes, and cook, turning occasionally, for 20 minutes. Add chiles, and cook, 2 minutes. Add garlic, and cook, until all vegetables are blackened and tender, 4 to 5 minutes more.
• Transfer 1 tomato, chiles, and garlic, to a food processor, and process until smooth. Add remaining tomato and salt. Pulse until a chunky salsa consistency is achieved.