Ancho Ranchero Sauce

Recipe Ingredients

10		Ancho peppers
5		Garlic cloves
2		Tomatoes
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped carrots
1		Jalapeno - , seeded and chopped
1		Ear of corn - cut crosswise into, 4 to 5 rounds
2		Corn tortillas - , cut into 1/2-inch strips
1/2		Cilantro - , tied together
1 1/2 cups	355ml	Vegetable or chicken stock - or broth
3		Limes - juice of
		Salt
		Maple syrup

Recipe Instructions

Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350F 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

Source:
Chef Du Jour Dean Fearing Show #DJ9065

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