Ranchero Sauce

READY IN: 20mins
Recipe by CookinCowgirl

This is a great sauce for enchiladas, huevos rancheros, and tacos.

Top Review by AQueen

I made this tonight for dinner. Crisped up some corn tortillas, fried some eggs, layered it. Topped with cheese. A side of pinto beans. Voila! Better than our favorite mexican restaurant's huevos rancheros. The only change I made was added two good sized jalapenos instead of one, but that is obviously a personal preference. .

Ingredients Nutrition

Directions

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

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