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Ranchero Sauce – Melinda Lee

Ranchero Sauce - Melinda Lee recipe image
This traditional Ranchero sauce offers a robust, earthy flavor profile that pairs beautifully with enchiladas, burritos, or huevos rancheros. The base of Italian plum tomatoes provides a thick, slightly sweet foundation, while saut&# 195;©ed onions and garlic add aromatic depth. Simmered gently, the sauce develops a complex, cohesive texture that coats dishes perfectly. ItâÂÂs a versatile pantry staple that brings authentic Mexican-inspired warmth to any meal. Simple ingredients come together to create a deeply satisfying sauce that elevates everyday comfort food into something special.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 523.8
Dietary: Gluten-free
Description
This traditional Ranchero sauce offers a robust, earthy flavor profile that pairs beautifully with enchiladas, burritos, or huevos rancheros. The base of Italian plum tomatoes provides a thick, slightly sweet foundation, while saut&# 195;©ed onions and garlic add aromatic depth. Simmered gently, the sauce develops a complex, cohesive texture that coats dishes perfectly. ItâÂÂs a versatile pantry staple that brings authentic Mexican-inspired warmth to any meal. Simple ingredients come together to create a deeply satisfying sauce that elevates everyday comfort food into something special.
Ingredients
  • 2 md Chopped Onions
  • 2 md Cloves Garlic, Chopped
  • 1 md Chopped Bell Pepper
  • 14 ounce Italian Plum Tomatoes
  • 6 ounce Chicken Broth
Directions
  1. 1
    Heat a medium skillet over medium heat and add the chopped onions and garlic.
  2. 2
    Sauté the onions and garlic until soft and translucent, ensuring they do not brown.
  3. 3
    Add the chopped bell pepper to the skillet and cook until just tender but still slightly crunchy.
  4. 4
    Drain the Italian plum tomatoes, reserving the liquid, and tear them into pieces.
  5. 5
    Add the torn tomatoes and their reserved liquid to the skillet.
  6. 6
    Pour in the chicken broth and stir to combine all ingredients.
  7. 7
    Reduce heat to low and simmer the sauce for 30 to 45 minutes, stirring occasionally.
  8. 8
    Cook until the sauce reaches your desired consistency, then remove from heat.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 523.8kcal
% Daily Value *
Total Fat 19.1g30%
Saturated Fat 5.0g25%
Cholesterol 133.5mg45%
Sodium 152.0mg7%
Total Carbohydrate 36.5g13%
Dietary Fiber 6.7g27%
Sugars 12.8g
Protein 47.6g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer a smoother sauce, blend the mixture with an immersion blender or in a regular blender after simmering.

For a vegetarian option, substitute chicken broth with vegetable broth.

Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Adjust the amount of bell pepper or add diced jalapeños for extra heat according to your taste preference.

Keywords: ranchero, sauce, mexican, tomato, onion, garlic, bell pepper, simmer, enchilada, burrito, homemade, spicy, vegetarian, comfort food, dinner, brunch, huevos, authentic, flavorful, easy
Read it online: https://www.chefs-mate.com/recipe/ranchero-sauce-melinda-lee/