Ranchera Sauce Recipes

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.

RANCHERO SAUCE

Steps:

• On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
• In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
• In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
• Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

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.

RANCHERA SAUCE

Steps:

• Heat a griddle over medium heat or preheat a boiler on low with the broiler rack 8 inches from the broiler. Place tomatoes on griddle and cook, turning as necessary, until evenly softened and skins are blackened, 15 to 20 minutes. If using a broiler, place tomatoes on a broiler pan and broil, turning as necessary, until evenly softened and skins are blackened, about 20 minutes. Transfer tomatoes to a bowl and let cool. Peel and core tomatoes.
• Working in batches of necessary, combine roasted tomatoes, chiles, and garlic in a blender and blend until smooth. Place cinnamon stick on a 6-inch square of cheesecloth and tie with kitchen twine to enclose.
• Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook, stirring, until onion is translucent, about 4 minutes. Add the pureed tomato mixture and bring to a boil. Stir in salt, sugar, and cinnamon. Reduce heat to a simmer. Cook until lightly thickened, about 30 minutes. If sauce becomes too thick, reduce heat and add water 1 tablespoon at a time.
• Remove sauce from heat and adjust seasonings, if desired. Sauce can be made up to 3 days in advance. Let cool, cover, and refrigerate. Reheat over low heat, adding water 1 tablespoon at a time, if necessary, to return sauce to desired consistency.