Ranchera Sauce Recipe
Enjoy this sauce with Enchiladas and on top of chicken or shrimp. Provecho!
Ranchera Sauce Recipe
Ingredients
- 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
Instructions
- Melt the lard in your sauce pan until hot and smoky.
- Add flour and whisk to make a sandy roux.
- Slowly add your chicken stock. Simmer and stir for 5 minutes.
- While that’s cooking sauté tomato, bell peppers and onions.
- Add bay leaves to your vegetable sauté.
- Cook until the onions are translucent.
- Add cooked vegetables and chile sauce and a pinch of oregano 🌿 to the pot and stir for 5 minutes.
Notes
Tools you will need:
- Measuring cup
- 4 quart pot
- Whisk
Chef Rosie is the award-winning Chef-Owner of Provecho Grill and a two-time winner of the SoCal Chef Open. As a chef and TV personality, she has appeared on Food Network’s Supermarket Stakeout (2019) and The Cooking Channel’s Farmer’s Market Flip (2017).
Chef Rosie is also a contributing columnist for Menifee Buzz and Valley News, recounting her culinary adventures to thousands of readers each week. Through her blog, culinary tours of Mexico, and food & wine events, Chef Rosie leads her readers and guests on an exploration of Mexican cuisine and culture.
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