| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Roma tomatoes |
| 6 |
|
Serrano chiles |
| 2 |
c |
White onion, finely chopped |
| 2 |
tb |
Garlic, finely chopped |
| 2 |
tb |
Peanut oil, (or lard) |
| 6 |
|
Poblano chiles, roasted, peeled, seeded, and cut into julienne strips (about 1 1/2 cups) |
| 1 |
bn |
Cilantro, tied |
| 2 |
ts |
Salt |
INSTRUCTIONS
Lightly blacken tomatoes and serranos in a skillet or under a broiler
(about 4 to 5 minutes). Chop together and set aside. Saute' onion and
garlic in the oil over low heat until soft but not brown (about 10 to 15
minutes). Combine all ingredients in a saucepan (reserving a few strips of
poblano chiles for garnish). Cook partially covered over low heat for 20 to
30 minutes, adding water if necessary. Remove cilantro. Garnish with the
reserved julienned poblanos.
One of Miller's favorite sauces, similar to one served at Capri in San
Cristobal de las Casas, in southern Mexico It is a rustic-style sauce that
traditionally is cooked in the morning and is used throughout the day.
Ranchero Sauce goes with eggs, chicken, pork, tamales, and seafood.
Mark Miller, Coyote Caf. Typos by Brenda Adams <adamsfmle@sprintmail.com>
NOTES : Yield: 8 cups
Recipe by: Mark Miller; Coyote Cafe Posted to EAT-L Digest 19 Mar 97 by
lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
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