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Home Made Ranchero Taco or Enchilada Sauce
So much better than anything in a jar. Freeze it save extra.
1 hour,   8-12 servings
recipe image
1 Medium sweet onion
3 Dried guajillo peppers
1 Serrano pepper
1 Medium jalapeno pepper
3 Cloves garlic
to taste Vegetable oil
1 28 oz can Pureed tomatoes
1 16 oz can Fire roasted tomatoes or diced tomatoes and green chilies
1 16 oz can Chicken broth
3 Tbsp Cilantro
1 Tbsp Cumin
1 Tbsp Dark chili powder
1 tsp Seasoned salt
1 tsp Ancho chili powder or smoked paprika
1 tsp Mexican oregano
1 tsp Black pepper
1 Juice from one lime.
1.  Place the 3 guajillo peppers in a shallow dish and cover with hot water. Soak for for 15-20 minutes. after this, seed and chop the peppers.
2.  Remove peppers from water. Remove seeds and chop.
3.  Heat the vegetable oil in a large skillet over medium high heat.
4.  Saute the diced 1 medium onion, 1 serrano pepper and 1 medium jalapeno pepper in the oil.
5.  Lightly season with 1 tsp seasoned salt and 1 tsp black pepper.
6.  Saute for 2-3 minutes until softened and beginning to brown.
7.  Add the 3 minced cloves of garlic to the skillet.  ©
8.  Saute for 1 minute.
9.  Add all of the remaining ingredients, except the lime juice.
10.  Bring mixture to a low simmer. It should be gently bubbling.
11.  Cook the mixture uncovered for 40-45 minutes to reduce and thicken. stir periodically.
12.  After reducing, add the juice from 1 lime.
13.  Blend the mixture until smooth, either by ladling into a stand blender or using an immersion blender.
14.  The sauce is now ready to cool and freeze and serve over enchiladas, tacos, or huevos rancheros
1.  Great on our fish tacos

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Home Made Ranchero Taco or Enchilada Sauce. Recipe on first page, not a blog.