Ranchero Enchilada Sauce yields 3 1/2 cups
- Carbohydrate 9.70684833333334 g
- Cholesterol 0 mg
- Fat 0.383473333333333 g
- Fiber 2.38435005848606 g
- Protein 1.85867166666667 g
- Saturated Fat 0.0577386666666667 g
- Serving Size 1 1 Serving (168g)
- Sodium 32.35575 mg
- Sugar 7.32249827484727 g
- Trans Fat 0.115082333333333 g
- Calories 44 calories
Step-by-step
- Heat a lrg cast iron skillet over med hi heat till very hot.
- In batches, cook tomatoes, onions, garlic & jalapenos for 3-5 mins or until evenly blistered, blackened in spots and beginning to soften.
- Transfer roasted ingredients to a cutting board.
- Remove peel from garlic & stems & seeds from jalapenos.
- Chop tomatoes & onions into pieces.
- In a blender, combine roasted igredients.
- Cover and blend until smooth.
- With blender running, add up to 3 cups water through hole in the lid until sauce reaches desired consistency.
- Blend in lime juice & season with salt and pepper.
Many home cooks rush the charring process by crowding the skillet, which steams the roma tomatoes and jalapenos rather than blistering their skins. Achieving deep, smoky depth requires dry-roasting the vegetables in batches over medium-high heat until the skins develop dark, blackened spots and the flesh softens completely.
- Use a heavy cast iron skillet to retain the intense, even heat necessary for proper blistering without adding cooking oil.
- Peel the roasted garlic and remove the stems and seeds from the jalapenos before blending to prevent bitterness and excessive heat.
- Control the final body of the sauce by adding the three cups of water gradually through the blender lid while the motor is running.
- Store this sauce in airtight glass containers in the refrigerator for up to five days, or freeze it for up to three months without separation issues.
- Reheat thawed sauce gently over medium-low heat on the stovetop, whisking occasionally to restore a uniform texture before coating enchiladas.
Thoroughly charring the outer layers of the alliums and nightshades transforms raw produce into a complex flavor base without requiring simmering time. Proper water incorporation ensures the blended sauce clings to tortillas effectively rather than pooling in the baking dish.
