Name: Ancho Ranchero Sauce
Ingredients: 10 Ancho peppers; 5 Garlic cloves; 2 Tomatoes; 2 tb Olive oil; 1 1/2 c Chopped onions; 1/2 c Chopped carrots; 1 Jalapeno,; seeded and chopped; 1 Whole ear of corn, cut crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds; 2 Corn tortillas,; cut into 1/2-inch strips; 1/2 bn Cilantro,; tied together; 1 1/2 c Vegetable or chicken stock; or broth; Juice of 3 limes; Salt; Maple syrup

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats		Ew, Text, Import	1	Servings

INGREDIENTS

10		Ancho peppers
5		Garlic cloves
2		Tomatoes
2	tb	Olive oil
1 1/2	c	Chopped onions
1/2	c	Chopped carrots
1		Jalapeno,; seeded and chopped
1		Whole ear of corn, cut crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds
2		Corn tortillas,; cut into 1/2-inch strips
1/2	bn	Cilantro,; tied together
1 1/2	c	Vegetable or chicken stock; or broth
		Juice of 3 limes
		Salt
		Maple syrup

INSTRUCTIONS

Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast garlic and tomatoes in a 350 degree oven until
softened and darkened in spots. Heat oil in a medium saucepan and saute
onions until golden. Add carrots and saute until tender, about 4 minutes.
Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro
and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and
discard corn and cilantro. Strain sauce. Add lime juice, and season to
taste with salt and maple syru
Recipe By     :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Posted to MC-Recipe Digest V1 #228
Date: Sat, 28 Sep 1996 07:47:43 -0400
From: Rowaan <Rowaan@ix.netcom.com>

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