Tomato Ranchero Sauce
1 medium onion, roughly chopped
2 cloves garlic
1/2 cup fresh cilantro, roughly chopped
1, 28-oz can diced tomatoes
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp hot pepper sauce (Tabasco or similar)
1/2 cup chicken broth or water
2 Tbs lard or vegetable oil
salt
pepper
sugar
In the bowl of a food processor fitted with the blade, pulse together the onion, cilantro and garlic until finely chopped. Add the canned tomatoes (with the juice), cumin, paprika, oregano and hot pepper sauce and process until pureed.
In a large non-stick skillet over high heat, melt the lard and then pour in the tomato puree. Fry the puree over high heat until the tomato water has evaporated out and the sauce begins to dry, then reduce heat to low. Stir in the chicken broth and continue to cook for 5 - 10 minutes, or until the sauce is slightly thickened. Taste and season with salt and pepper. If the sauce is a little bitter, add a little sugar (start with a teaspoon) to balance the bitterness.
Yields about 4 cups.
Note: This mild Mexican style sauce is wonderful served with enchiladas, Chile Rellenos , grilled pork or beef, and even with omelets or scrambled eggs to add a punch to breakfast.
It helps to use a splatter screen as the sauce will splash quite a bit while frying.
2 cloves garlic
1/2 cup fresh cilantro, roughly chopped
1, 28-oz can diced tomatoes
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp hot pepper sauce (Tabasco or similar)
1/2 cup chicken broth or water
2 Tbs lard or vegetable oil
salt
pepper
sugar
In the bowl of a food processor fitted with the blade, pulse together the onion, cilantro and garlic until finely chopped. Add the canned tomatoes (with the juice), cumin, paprika, oregano and hot pepper sauce and process until pureed.
In a large non-stick skillet over high heat, melt the lard and then pour in the tomato puree. Fry the puree over high heat until the tomato water has evaporated out and the sauce begins to dry, then reduce heat to low. Stir in the chicken broth and continue to cook for 5 - 10 minutes, or until the sauce is slightly thickened. Taste and season with salt and pepper. If the sauce is a little bitter, add a little sugar (start with a teaspoon) to balance the bitterness.
Yields about 4 cups.
Note: This mild Mexican style sauce is wonderful served with enchiladas, Chile Rellenos , grilled pork or beef, and even with omelets or scrambled eggs to add a punch to breakfast.
It helps to use a splatter screen as the sauce will splash quite a bit while frying.
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