Ancho Ranchero Sauce Recipe

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 pepper, 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
3 limes, juice of
salt
maple syrup

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 degrees F 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.

nutrition data

Nutritional data has not been calculated yet.