Ranchera Sauce Recipe

November 14, 2017

Ranchera Sauce Recipe

Enjoy this sauce with Enchiladas and on top of chicken or shrimp. Provecho!

Ranchera Sauce Recipe


  • 2 oz. Lard
  • 4oz. Flour
  • 4 cups chicken stock
  • 4oz. Chile California pods (soaked, strain and blended)
  • 4oz bell peppers sliced
  • 4oz onion sliced
  • 1 Small tomato sliced
  • 2 bay leaves
  • 1 pinch of oregano 🌿
  • Salt only if necessary


  1. Melt the lard in your sauce pan until hot and smoky.
  2. Add flour and whisk to make a sandy roux.
  3. Slowly add your chicken stock. Simmer and stir for 5 minutes.
  4. While that’s cooking sauté tomato, bell peppers and onions.
  5. Add bay leaves to your vegetable sauté.
  6. Cook until the onions are translucent.
  7. Add cooked vegetables and chile sauce and a pinch of oregano 🌿 to the pot and stir for 5 minutes.


Tools you will need:

  • Measuring cup
  • 4 quart pot
  • Whisk

Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One.  She can also be found writing about food for Menifee Buzz and Valley News.

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