Monday, January 7, 2013

Ranchero Sauce

Ranchero sauce is a spicy but light tomato sauce used in Tex-Mex cooking.  I was making this sauce the other night to go over the top of my Chile Rellenos.  My newest recipe for Chile Rellenos has no batter on them.  They are low or no carb friendly if you should be following a South Beach to Low Carb diet.  This sauce is very simple to make and is so flavorful, I just could eat enough of it!

Here are the Chile Rellenos with the sauce over the top but it could be used for a lot of other things such as enchiladas or huevos Rancheros!

This is a neat trick I saw Rachel Ray use.  Instead of adding the tomatores to boiling water and plunging them into an ice bath to remove the skins, just grate them on a box grater.  

See, all that will be left is the skin!  Just toss out the skin and 

you have fresh tomato to use.

Place to poblanos on a baking sheet lightly oil the peppers.  Roast under a broiler for 5- 10 minutes turning as the blacken.  Remove peppers and place in a paper bag, folding over the top and letting rest for 15 minutes.  Remove from the bag and remove the skins, seed and stem.  Chop and add to the tomato sauce.  

Bring the sauce to a boil, reduce heat to low and simmer for 45 minutes.

Using a stick blender, puree the sauce.  If you do not have a stick blender, puree in a blender or food processor.  Be careful when blending, this is very hot.

The Recipe:

Ranchero Sauce

2 tablespoons olive oil

1/2 cup onion, chopped

2 cloves garlic, chopped
1 small roasted poblano pepper
4 medium tomatoes, skinless, grated
½ teaspoon cumin
½ teaspoon ground oregano
½ teaspoon chili powder
½ teaspoon of kosher salt
¼ teaspoon black pepper
2 cups of chicken stock

Roast the poblano under the broiler about ten minutes turning as it blackens.  Remove pepper and place in a paper bag with the top folded over for 15 minutes.  Remove blackened skin from the pepper.  Take out the seeds, remove stem and rough chop.

Place oil in a deep saucepan, sauté onions until translucent. Add in garlic, cumin, oregano and chili powder.  Cook until fragrant, about 5 minutes.  Add in the broth, tomatoes and poblano pepper.  Use liquid to deglaze the pan.  Season with salt and black pepper.  Bring liquid to a boil, and then reduce heat to low and simmer sauce for 45 minutes.  Using a stick blender, blend sauce until smooth.

Use this sauce over Chile Rellenos, Huevos Ranchero, and enchiladas to just as a salsa!

Happy Eating

1 comment:

Unknown said...

Tho turned out beautifully, delicious on beef enchiladas. Can the sauce be frozen?

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