Ancho Ranchero Sauce Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 2.5 cups

Ingredients:
10 Ancho peppers
5 cloves garlic
2 tomatoes, cut up
2 tablespoons olive oil
1 1/2 cup chopped onions
1/2 cup chopped carrots
1 jalapeno, seeded and chopped
1 whole ear of corn, cut crosswise into 5 rounds
2 corn tortillas, cut into 1/2 inch strips
1/2 bunch cilantro, tied together
1 1/2 cup vegetable or chicken stock
Juice of 3 limes
Salt
Maple syrup

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Directions:

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.

Meanwhile, 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.

This recipe from CDKitchen for Ancho Ranchero Sauce serves/makes 2.5 cups

Recipe ID: 42641

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