Ranchera Sauce
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lard
or salad oil |
|
| 1 | each |
garlic cloves
pureed |
|
| 1 | quart |
water
|
*
|
| 1 | x |
roux
ranchera |
* |
| 1 | cup |
tomato paste
|
|
| 3 | tablespoons |
lard
or salad oil |
|
| 2 ¾ | tablespoons |
chicken bouillon, powdered
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | tablespoon |
salt
|
|
| 1 | tablespoon |
garlic powder
|
|
| 1 | tablespoon |
cumin
|
|
| ½ | Brown |
onions
|
*
|
| 1 | pinch |
marjoram
ground |
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | pinch |
basil
|
*
|
| 2 | each |
celery
chopped |
|
| 1 | pinch |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lard
or salad oil |
|
| 1 | each |
garlic cloves
pureed |
|
| 0.9 | l |
water
|
*
|
| 1 | x |
roux
ranchera |
* |
| 237 | ml |
tomato paste
|
|
| 45 | ml |
lard
or salad oil |
|
| 41 | ml |
chicken bouillon, powdered
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
garlic powder
|
|
| 15 | ml |
cumin
|
|
| 0.5 | Brown |
onions
|
*
|
| 1 | pinch |
marjoram
ground |
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | pinch |
basil
|
*
|
| 2 | each |
celery
chopped |
|
| 1 | pinch |
bay leaves
|
*
|
Directions
Heat the lard in a stock pot, add the garlic and sauté over medium heat until light brown (about 5 min.). Add the water.
Add the tomato paste, chicken base, salt and spices, stirring until the tomato paste is completely dissolved.
Bring to a boil and simmer on low about 20 min. ranchera roux: when the sauce has almost finished simmering, melt the lard in a saucepan and add the flour, stirring constantly over medium heat until the mixture is light brown (about 5 min.)
When the sauce has finished simmering, slowly add the roux to the sauce, whipping constantly to dissolve the roux into the sauce without lumping. Add the vegetables and return the sauce to a boil.
Simmer 20 min. over low heat.
Good on the rice and other mexican dishes.
