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

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