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Ancho Ranchero Sauce recipe
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To make Ancho Ranchero Sauce you will need
Ingredients
| 10 | | Ancho peppers | | 5 | | Garlic cloves | | 2 | | Tomatoes | | 2 | tablespoons | Olive oil | | 1 1/2 | cups | Chopped onions | | 1/2 | cups | Chopped carrots | | 1 | | Jalapeno,; seeded and chopped | | 1 | | Whole ear of corn, cut crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds | | 2 | | Corn tortillas,; cut into 1/2-inch strips | | 1/2 | bunches | Cilantro,; tied together | | 1 1/2 | cups | Vegetable or chicken stock; or broth | | | Juice of 3 limes | | | Salt | | | Maple syrup |
Instructions
Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast garlic and tomatoes in a 350 degree oven until
softened and darkened in spots. Heat oil in a medium saucepan and saute
onions until golden. Add carrots and saute until tender, about 4 minutes.
Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro
and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and
discard corn and cilantro. Strain sauce. Add lime juice, and season to
taste with salt and maple syrup
Enjoy your Ancho Ranchero Sauce
How much is in a cup?
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Sat 12 Jul 2008
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