Best Big Batch Ranchero Sauce Recipes
BIG-BATCH RANCHERO SAUCE
There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero sauce simmering away. Here's a large batch to use in many ways: Poach eggs in it for brunch, simmer shrimp in it for taco filling, or spoon it over shredded chicken with avocado slices inside a flour tortilla for lunch for the kiddos. Put it in tightly sealed Mason jars and bring it to friends as a host gift.
Provided by Gabrielle Hamilton
Categories condiments, sauces and gravies
Time 1h15m
Yield 3 quarts (a ton; that's the point)
Number Of Ingredients 7
Steps:
- Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
- Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
- Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)
THE BEST RANCHERO SAUCE RECIPE
The Best Ranchero Sauce Recipe Ever - Looking for the ultimate ranchero sauce recipe? You found it! Creamy, robust, and a hint spicy. This sauce makes every dish taste better!
Provided by Sommer Collier
Categories Condiment
Time 17m
Number Of Ingredients 11
Steps:
- Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
- Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
- Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.
Nutrition Facts : ServingSize 0.5 cup, Calories 332 kcal, Carbohydrate 31 g, Protein 5 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 1333 mg, Fiber 4 g, Sugar 16 g
BIG-BATCH BEEF SAUCE
"I prepare this beef mixture on weekends when I have a little more time," relates Debbie Hodge of Kitscoty, Alberta. "Having it in the freezer is a real time-saver during the week and a great way to serve unexpected guests." She uses the versatile sauce to get a head start on casseroles, stews and several swift suppers she shares here.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield about 15 cups total.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
Nutrition Facts : Calories 437 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 1271mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 43g protein.
RANCHERO SAUCE
An easy Ranchero Sauce recipe
Provided by Linda Archer
Categories Sauce Onion Tomato Low Carb Quick & Easy Bell Pepper Bon Appétit Florida
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.
RANCHERO SAUCE
I love making my ranchero sauce. It stores well and goes so well with so many different south-west and Mexican foods. I prefer to make my ranchero sauce with heirloom or Mexican Organic tomatoes. I am a huge advocate of not using those genetically modified freaks people call tomatoes traditionally. They are orange, watery with...
Provided by Maggie May Schill
Categories Other Sauces
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. In a medium sauce pan over medium heat, add oil and smoke.
- 2. Sweat garlic and onion in oil until tender.
- 3. Add jalapeno and cook for 10 minutes covered.
- 4. Add tomatoes with salt. (salt will draw the liquid from tomatoes.) Cook covered for 30 minutes on medium low heat.
- 5. Drain excess tomato liquid from pan.
- 6. Add cilantro and broth to pan. Simmer for 5 minutes covered. (Adjust the thickness of the sauce with broth. Be sure to drain all the excess liquid you can, the tomato liquid is super watery, but the 1/2 cup of broth will add the extra flavor you are looking for. You might need more than 1/2 cup or a little less depending on how much liquid your tomatoes give up while cooking.)
- 7. Add paprika, salt, pepper, cayenne, chilli, lime juice and cumin.
- 8. Blend mixture with immersion blender, or transfer to a standard blender until smooth. (If you like chunky sauce don't blend it, tastes the same whether smooth or not.)
- 9. Simmer the sauce for about 15 minutes before serving. A little tip: if you find the sauce too watery after you add your stock, no big deal, simmer it uncovered, it'll thicken itself up in no time.
- 10. In this entry I served ranchero sauce over my black bean quesadilla.
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