Salsa Ranchera - Mexican recipes

 
Salsa Ranchera - Mexican recipes
 
Ingredients

6 tomatoes
4 cups water
5 chiles serranos, cut into thin strips
1/2 onion, quartered and thinly sliced
1/4 cup vegetable oil
1/4 teaspoon garlic powder (or equivalent fresh garlic)
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Put tomatoes into a large saucepan, add water, and bring to a boil. Cook until the skins start to split, 10 to 12 minutes. Remove tomatoes with a slotted spoon and place into a bowl.

Peel the tomatoes and return to the cooking water. Using a potato masher thoroughly mash the tomatoes, blending them with the water. Add the chiles onion and oil. Bring to a simmer over low heat. Simmer for 20 minutes, or until slightly thickened. Season with garlic powder (or equivalent fresh, salt and pepper. Serve hot.

Can be used for Huevos Rancheros, Chiles Rellenos or serve with tortilla chips.
 

Pico de Gallo - recipes

Pico de Gallo

Ingredients:

1 cup diced tomato
1/2 cup diced onion
1 serrano * chile pepper, stemmed and minced (remove seeds and membrane for milder salsa)
1/4 cup chopped fresh cilantro (corriander)
1 Tbsp fresh lemon juice
Salt

* You can substitute cayenne or jalapeno chile peppers for the serrano, but they must be fresh, not pickled. This salsa recipe needs chile peppers that are firm and crunchy.

Directions:

Combine all the ingredients in a bowl, including salt to taste. Mix well and refrigerate for at least 15 minutes before serving to allow flavors to blend.
 

Chile Colorado (Basic Red Chile Sauce)

Chile Colorado (Basic Red Chile Sauce)

Ingredients

2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder
Oregano (optional)
Comino-Cummin (optional)
2 cups cold water*

Directions

Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.
Add chile powder and cook for an additional minute.
Gradually add the water and stir, making sure that no lumps form.
Add seasonings to sauce and simmer at low heat for 10-15 minutes.

* For a more mild flavor, tomato juice may be substituted.

NOTE: One pound of cooked beef or pork, ground, cubed, or shredded, may be added.

Yield: 2 cups

Cooking Time: 10-15 minutes Temperature: Medium, Low Freezes Well

Chile Verde (Green Chile Sauce) [22-10-15]

Chile Verde (Green Chile Sauce)

Ingredients

1 tablespoon shortening
1 cup chicken broth**
1/2 cup chopped onion
1/4 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt
1 cup chopped green chile*

Directions

Heat shortening in a medium-sized skillet on medium heat. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.

* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.

Yield: 2 cups

Cooking Time: 20 minutes
Temperature: Medium
Freezes Well

Modo de Secar Chile Verde (Drying Green Chile)

Roasted and peeled green chile Cheesecloth String

Using string, tie stem ends of peeled chiles together in groups of five. Tie each group of five into a second length of string to form a long, continuous ristra.*

Place or hang chile in an aerated location.

Cover chile with cheesecloth and allow to dry completely.

Store in a cool, dry place.

* Spanish term for a string of chiles.

NOTE: Reconstituted dried green chile may be substituted for fresh green chile in sauce or stew recipes. To reconstitute, follow step 1 of Chile Verde Seco below.