Rancherosauce Recipes

RANCHERO SAUCE

Steps:

• Blacken the peppers under the broiler or top of a gas stove.
• Place in a plastic baggie.
• Toast the cumin in a saucepan until it begins to smoke.
• Add the oil, onions and garlic.
• Sauté for 2 minutes.
• Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
• Remove the skins from the peppers, seed, and coarsely chop them.
• Add them to the saucepan.
• Cook another 5 minutes or so until the sauce thickens slightly.
• Pulse in a blender to desired consistency. Refrigerate for up to a month.
• Serve hot or room temperature.

HUEVOS RANCHEROS

Steps:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

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.

RANCHERA SAUCE (SALSA RANCHERA), A VERSATILE MEXICAN COOKING SAUCE

Steps:

• Enjoy!

RANCHERO SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

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.

RANCHERO SAUCE

Steps:

• Heat a large skillet over medium heat. Add the olive oil. Once hot, add the diced onion. Saute until translucent and lightly browned, about 4 minutes. Add the jalapeno peppers, garlic, oregano, cumin, salt, and cayenne pepper, stir until fragrant, 30 seconds. Add the chopped chipotle peppers, cook for 30 seconds.
• Add the tomatoes, add its juice, stir and cook until they have softened and the mixture thickens, about 5 to 6 minutes.
• Add the chicken broth, stir and cook for 2 minutes. Turn off the heat and stir in the cilantro and lime juice.
• Transfer mixture to a blender. Blend on medium speed in 10-second intervals until you reach the desired consistency. About 30 seconds for chunky or 60 seconds for more smooth. For a thinner sauce, add a ¼ cup chicken broth after the first blend step. Blend for 10 to 15 seconds. Add more as needed. Alternatively, use an immersion blender to puree the tomato mixture in the pan. Season with more salt to taste.

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.

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.

RANCHERO SAUCE

Steps:

• 1. In a medium sauce pan over medium heat, add oil and smoke.
• 2. Sweat garlic and onion in oil until tender.
• 3. Add jalapeno and cook for 10 minutes covered.
• 4. Add tomatoes with salt. (salt will draw the liquid from tomatoes.) Cook covered for 30 minutes on medium low heat.
• 5. Drain excess tomato liquid from pan.
• 6. Add cilantro and broth to pan. Simmer for 5 minutes covered. (Adjust the thickness of the sauce with broth. Be sure to drain all the excess liquid you can, the tomato liquid is super watery, but the 1/2 cup of broth will add the extra flavor you are looking for. You might need more than 1/2 cup or a little less depending on how much liquid your tomatoes give up while cooking.)
• 7. Add paprika, salt, pepper, cayenne, chilli, lime juice and cumin.
• 8. Blend mixture with immersion blender, or transfer to a standard blender until smooth. (If you like chunky sauce don't blend it, tastes the same whether smooth or not.)
• 9. Simmer the sauce for about 15 minutes before serving. A little tip: if you find the sauce too watery after you add your stock, no big deal, simmer it uncovered, it'll thicken itself up in no time.
• 10. In this entry I served ranchero sauce over my black bean quesadilla.

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.

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.