Ancho Ranchero Sauce

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Ancho Ranchero Sauce

 

10 ancho peppers

5 garlic cloves

2 tomatoes

2 tablespoons olive oil

1 1/2 cups chopped onions

1/2 cup chopped carrots

1 jalapeno, seeded, chopped

1 whole ear of corn, cut crosswise into, 4 to 5 rounds

2 corn tortillas, cut into 1/2-inch strips

1/2 bunch cilantro, tied together

1 1/2 cups vegetable stock or broth

3 limes, juice of

salt

maple syrup

 

Seed Ancho peppers, soak in hot water until soft, then puree in a food processor

or blender.

Roast garlic and tomatoes in a 350F oven until softened and darkened in spots.

Heat oil in a medium saucepan and sauté onions until golden.

Add carrots and sauté 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 syrup