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. © FirstPageRecipes.com |
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 |
Home Made Ranchero Taco or Enchilada Sauce serving suggestion