Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Ranchera Sauce

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon lard
or salad oil
Camera
1 each garlic cloves
pureed
Camera
1 quart water
* Camera
1 x roux
ranchera
*
1 cup tomato paste
Camera
3 tablespoons lard
or salad oil
Camera
2 ¾ tablespoons chicken bouillon, powdered
* Camera
3 tablespoons all-purpose flour
Camera
¼ tablespoon salt
Camera
1 tablespoon garlic powder
Camera
1 tablespoon cumin
Camera
½ Brown onions
* Camera
1 pinch marjoram
ground
* Camera
1 each sweet red bell peppers
chopped
Camera
1 pinch basil
* Camera
2 each celery
chopped
Camera
1 pinch bay leaves
* Camera

Ingredients

Amount Measure Ingredient Features
15 ml lard
or salad oil
Camera
1 each garlic cloves
pureed
Camera
0.9 l water
* Camera
1 x roux
ranchera
*
237 ml tomato paste
Camera
45 ml lard
or salad oil
Camera
41 ml chicken bouillon, powdered
* Camera
45 ml all-purpose flour
Camera
3.8 ml salt
Camera
15 ml garlic powder
Camera
15 ml cumin
Camera
0.5 Brown onions
* Camera
1 pinch marjoram
ground
* Camera
1 each sweet red bell peppers
chopped
Camera
1 pinch basil
* Camera
2 each celery
chopped
Camera
1 pinch bay leaves
* Camera

Directions

  1. Heat the lard in a stock pot, add the garlic and sauté over medium heat until light brown (about 5 min.). Add the water.

  2. 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 10555% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 260mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 12% Vitamin C 84%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe