Ancho ranchero sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | garlic cloves | |
| 2 | tomatoes | |
| 1 | jalapeno, -- seeded and | |
| 1 | whole ear of corn, cut | |
| 2 | corn tortillas, -- cut into | |
| Date: 09/26/96 | ||
Directions
10 Ancho peppers
2 TB olive oil
1½ c chopped onions
½ c chopped carrots
: chopped
: crosswise into -- 4 to 5 : rounds
½ -inch strips
½ bn cilantro, -- tied together 1 ½ c vegetable or chicken stock : or broth
: Juice of 3 limes
: Salt
: Maple syrup
Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree 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 syru Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065