This scrumptious rancheros sauce can be frozen separately and used for other Mexican dishes, such as huevos rancheros.
This scrumptious sauce can be frozen separately and used in Mexican dishes such as huevos rancheros or these Slow-Cooker Enchiladas. To save freezer space, make a concentrated version with less water and vinegar. Add these, to taste, at the time of cooking.
• 12 dried red chilies, stemmed and seeded, roughly chopped
• 1/2 teaspoon cumin seeds
• 1/4 cup tomato paste
• 1 medium onion, peeled and coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 2 teaspoons dried Mexican oregano
• 1/4 cup lard (or substitute vegetable oil)
• 3 tablespoons red wine vinegar
• 2 generous pinches of salt
1. Toast chilies and cumin in a large, deep, dry pan over medium heat for about 5 minutes, until chilies are lightly charred.
2. Add remaining ingredients except water, and sauté for about 10 minutes.
3. Purée mixture in a food processor or blender, and return it to pan.
4. Add water a little at a time until sauce reaches a consistency you can drizzle. Simmer sauce over medium-low heat for at least 20 minutes (the longer, the better), adding water as needed to keep it moist.
5. Pour sauce into freezer-safe containers. Leave 1/2 inch headspace per pint, label and seal.
For more freezer-friendly recipes, read the original article, A Guide to Freezing Food.
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