LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

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Ranchero Sauce for Huevos Rancheros

Posted on March 23, 2014 at 8:25 PM

This morning I got a late start to the day and decided to spend my afternoon creating my ideal huevos rancheros. This sauce is made from a few simple ingredients and produce you may already have in the house. On a spicy scale of 1-10 this sauce ranks a 7 or so. If you like a little less heat, leave out half of the jalapenos.



Serves: 6

Prep Time: 5 Minutes

Cook Time: 20 minutes

By: Chef Hallie Norvet


Ingredients:

1 Tablespoon Extra Virgin Olive Oil

1 Medium Brown Onion, Chopped

2 Medium Carrots, Peeled, Trimmed and Chopped

1 Stalk Celery, Chopped

4 Jalapenos, De-seeded and Chopped

5 Garlic Cloves, Chopped

1Teaspoon Cumin

1 Teaspoon Chile Powder

2 Dry California Chiles, De-Seeded and Crushed

1 Can Tomato Paste

11/2 Cup Chicken Broth


Directions:

Heat olive oil in a medium stockpot over high heat. Add Onion, Carrot, Celery, Jalapenos, Garlic Cloves, Cumin, Chile Powder and Crushed Chiles. Saute over medium heat for 3 minutes until soft. Add tomato paste,and stir with vegetables for 3 miinutes or so  with a wooden spoon. Add chicken stock, stir and bring mixture to a boil. Simmer over medium heat for 15 minutes. Then blend mixture with an immersion blender and season with salt and pepper to taste. Serve under, or over, sunnyside up eggs and a fried tortilla!


Categories: Mexican, Breakfast Dishes, Vegetarian

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