ranchera sauce (salsa ranchera)
(1 rating)
Although it is probably most famous for being the sauce used in Huevos Rancheros, this is one of the most versatile of the basic Mexican cooking sauces. Ranchera Sauce is delicious mixed in with shredded chicken, beef, or pork, works great as a sauce for cooked veggies, and can even be poured on a hamburger or hot dog.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For ranchera sauce (salsa ranchera)
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2 Tbspvegetable oil or pork lard
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1/4 cchopped onion
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2 clovegarlic, diced
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1fresh serrano or jalapeno chili, seeded and diced
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3 cpeeled and diced fresh tomatoes
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1 Tbspdried oregano
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1/2 tspground dry chile (optional)
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salt and pepper to taste
How To Make ranchera sauce (salsa ranchera)
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1Heat the oil or lard in a medium-sized saucepan over medium-high heat. Add the onions, garlic, and fresh chile pepper; saute for 2 or 3 minutes, stirring occasionally so that the ingredients soften but do not brown.
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2Reduce the heat to medium-low. Add the tomatoes and cook for 5 or 6 minutes, stirring once in a while, until they become soft. (Roma tomatoes may need a little more time, as they are not as juicy and do not “wilt” as readily.) Add the oregano, ground chile (if using), and salt to taste; simmer for about 5 more minutes.
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3Use sauce as-is if you like the texture, or let it cool down and process it in a blender (straining after blended, if desired) if you prefer a smoother sauce.
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