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Ancho Ranchero Sauce

Cuisine: Mexican
Courses: Sauces
Serves: 1 people

Recipe Ingredients

10   Ancho peppers
5   Garlic cloves
2   Tomatoes
2 tablespoons 30mlOlive oil
1 1/2 cups 93g / 3.3ozChopped onions
1/2 cup 55g / 1.9ozChopped 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 355mlVegetable or chicken stock - or broth
3   Limes - juice of
  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

Chef Du Jour Dean Fearing Show #DJ9065


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