Author Notes
From eggs (huevos rancheros, of course) to enchiladas, this sauce is a nod to the classic red sauce. It's complex from the three different hot peppers used, bright from fresh lime, and smooth following a drip through fine mesh. It's an hour well spent and makes enough to make an impression on more than one dish during its lifespan. —Abigail Olivas
Ingredients
-
1
small white onion, finely chopped
-
1
serrano pepper, seeded and chopped
-
1
jalapeño pepper, seeded and chopped
-
4
cloves of fresh garlic, chopped
-
1 tablespoon
olive oil
-
2
dried guajillo peppers
-
1
28 ounce can crushed tomatoes
-
1
16 ounce can chopped fire roasted tomatoes
-
2 cups
beef broth
-
1/4 cup
fresh cilantro, chopped
-
2 teaspoons
cumin
-
1 teaspoon
smoked paprika
-
2 teaspoons
chili powder
-
1 teaspoon
dried oregano
-
1/4 cup
fresh lime juice
Directions
-
Place the dried guajillo peppers in a bowl and cover with boiling water to re-hydrate. After 20 minutes, carefully squeeze out the hot water before seeding and chopping chilies.
-
In a deep saucepan over medium heat, add the olive oil and let heat for 30 seconds. Saute the onion, serrano pepper, and jalapeño pepper for 2 minutes or until soft. Add the fresh garlic and continue to cook for one more minute.
-
Add all the remaining ingredients to the saucepan and lower the heat to the lowest setting. Simmer, uncovered, for 45 minute to 1 hour. Stir frequently, to avoid any sauce burning on the bottom.
-
After the sauce is done, transfer (carefully) to a blender or use an immersion blender to puree the sauce. To achieve the smooth texture intended for this sauce, run it through a mesh sieve in batches (use a metal spoon to help it along) until all is strained.
-
Store in a mason jar or otherwise tightly sealed container. Lasts for one week in the fridge.
See what other Food52ers are saying.