Enchiladas Ranchero Recipes

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE

Steps:

• Heat a large pan to medium-high heat and add the olive oil.
• Cook the onions and peppers down about 5 minutes to soften.
• Add the garlic and cook another minute, stirring a bit.
• Add the tomato and chicken broth. Stir.
• Stir in the cilantro and seasonings.
• Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
• Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
• Process until nice and smooth.
• Use immediately or store in the refrigerator in a covered glass container.

AUTHENTIC MEXICAN ENCHILADAS RANCHERAS

Steps:

• Gather the ingredients.
• Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes.
• When chile is softened, remove stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
• Heat two tablespoons of oil or lard in a large saucepan over medium heat.
• Add onion and pepper and cook until they begin to soften, about 3 minutes.
• Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper, to taste. Cover pan and keep it over low heat to stay warm while you prepare the tortillas. Note: If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency. If using a jar-style blender, let the sauce cool to near room temperature before attempting to blend it. You can then reheat the sauce over low heat.
• Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat.
• Place a tortilla in the hot oil, and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Remove it from pan and place on absorbent paper to absorb some of the oil.
• Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of tortilla.
• Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat process until all tortillas have been cooked, adding more oil as necessary.
• To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole , and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate on alongside some Mexican rice and/or beans.

ENCHILADAS RANCHERO

Steps:

• Combine salsa and cilantro in medium bowl; set aside.
• Combine 1 cup salsa mixture, beans, corn, zucchini, olives and 1 cup cheese in separate bowl.
• Coat 13x9-inch pan with nonstick cooking spray. Place 1/3 cup bean mixture down center of each tortilla. Fold edges over filling. Place 2 rows of six tortillas each in pan. Cover with remaining salsa mixture. Sprinkle with remaining cheese.
• Bake in preheated 350°F oven 25 minutes or until cheese is melted and enchiladas are heated through.

BREAKFAST ENCHILADA RANCHERO

Steps:

• Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
• Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
• Pour half the salsa in a 13 x 9 inch baking dish.
• Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
• Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

HOMEMADE RANCHERO SAUCE

Steps:

• Before you begin, place the guajillo peppers in a shallow dish and cover with hot water. Sit for 15-20 minutes then seed and chop.
• In a large skillet over medium high heat, saute the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
• Saute for 2-3 minutes until softened and beginning to brown then add the minced garlic. Saute for 1 minute.
• Add the remaining ingredients. Lower the temperature and continue to simmer, gently bubbling, uncovered for 40-45 minutes to reduce and thicken. Stir periodically.
• After reducing add the juice of 1 lime. Ladle into a stand blender or use an immersion blender to blend until smooth.
• Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

VEGGIE ENCHILADAS WITH RANCHERO SAUCE

Steps:

• First make your sauce. Saute onions, jalapenos, and fresh tomatos in oil. Salt generously to release the water in the tomatos, it makes a better sauce. If you are using canned tomatos, add them after onions are cooked soft. Then add poblano, tomato sauce and oregano, cover and let simmer. If you use cilantro, don't add it until you are ready to put the sauce on the enchiladas, or it can turn bitter To make enchilada filling: Grate squash and then carrots in food processor, set aside. In a heavy skillet with a lid, saute onion, celery, carrot, garlic, spices and jalapeno in oil until onions soften, 5-7 minutes. Add grated squash on top of sauted mixture, cover and let simmer until squash is steamed, about 10 minutes. In a large bowl, mix cooked veggies with grated cheese. This is the filling for your enchiladas. To assemble enchiladas, first ladle 1/2 cup sauce into a cassarole dish. Heat about 2 T. oil in a small skillet, and sprinkle in a little chili powder. Using tongs, fry tortillas two at a time quickly in hot oil, just long enough to soften. Fresh tortillas will bubble up a little, so watch out for the steam. Set them on a plate and cover while you fry the rest, adding more oil and chili powder to the pan as needed. Put a softened tortilla in the cassarole dish, fill with about 2 T veggies and roll up tightly. Keep going until your dish is full. Pack them in fairly tight, so they will not unroll. Top with just enough sauce to cover all, then with cheese down the center of the pan so it looks nice. Bake at 350 until bubbly, about 20 minutes. Garnish with chopped cilantro and serve hot.