Homemade Ranchero Sauce - For Chile Rellenos and Eggs by Rockin Robin

Ranchero Sauce is easy to make and I will share tips on how to get the best flavor!
__ GET THE RECIPE __

Here Are My Most Popular Recipes To Try:

How To Make Golden Milk: https://youtu.be/fOBpBGlr36o

Ward Off Colds & Flu With TURMERIC Tea: https://youtu.be/VzC7NO75_mU

Oven Fried Chicken That Tastes Deep Fried: https://youtu.be/7-WEdqJBXoQ

How To Make Eggplant Taste Like Fried: https://youtu.be/XQTkGAim3fg

How To Cook Bacon In A Pan Perfectly: https://youtu.be/89KXnvSSN6Q

The Best Tuna Melt Sandwich Recipe On Sourdough Bread: https://youtu.be/JhUOA1m4J_M


Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html

Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Instagram: http://instagram.com/RockinRobinCooks

More MEXICAN video recipes: http://bit.ly/1uqFTfU

Rancheros sauce is a delicious tomato and chile pepper sauce. Now the secret to great flavor is roasting the tomato, poblano pepper, and bell peppers.

Doing this will take your sauce to the next level by creating a rich deep flavor. So don't skip this step.

This sauce is perfect for chiles rellenos, huevos rancheros, enchiladas, tacos, and burritos. I even eat it with chips as a salsa.

Chile Relleno Ranchero Sauce

Ingredients:

3 medium tomatoes, sliced into 6 to 8 chunks
1 poblano chile, stemmed, cut in half
1 large red bell pepper, deseeded, cut into strips
1 large yellow onion, diced
2 cups chicken broth
2 tsp. corn starch
1 tsp. ground cumin
1/2 can (4oz.) diced green chiles
1 tsp. salt
1 jalapeo, minced
2 cloves garlic, minced or 1 tsp. garlic powder
1/4 cup white wine
olive oil

Directions:

Preheat oven to broil.

Place cut tomatoes, poblano chile, and red bell pepper on a foil lined baking sheet. Drizzle olive oil over all and coat the pieces with your hands.

Place under the broiler on the highest rack about 4 inches from heating element. Broil until the vegetables become blackened. You can remove veggies that become more blackened than others. They don't seem to blacken at the same rate.

Once done, place the poblano chile in a separate bowl and cover with plastic wrap for 10 minutes then peel the skin off.

Set all the veggies aside when they are done.

In a large pan over medium heat, add a tablespoon or two of olive oil and the onion. Saute the onion for about 10 minutes. Then add the fresh garlic and cook 1 minute longer. If using garlic powder add it when you add the chicken broth.

Whisk the cornstarch into the cool chicken broth. Add this mixture to the pan of onions. Then add the tomatoes, poblano pepper, bell pepper (including any juices), cumin, salt, canned green chiles, jalapeo, and the wine to the pan and bring to a boil and then simmer for 10 minutes.

Taste for any salt or spice adjustments.

Turn off the heat and let it cool enough to place into a blender or food processor.

This sauce can be made spicier by using more jalapeo peppers and leaving the seeds and membranes intact.

This sauce is delicious over eggs, enchiladas, and chile rellenos.


Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/VCNOiB6cVBk

Music by Kevin MacLead http://incompetech.com/.
License terms:
http://creativecommons.org/licenses/by/3.0/
http://creativecommons.org/licenses/by/3.0/legalcode

#RockinRobinCooks
#mexicanfood
#rangherosauce