Sopa Ranchera Recipes

SOPA RANCHERA

Steps:

• To make the soup: heat oil in a large soup pot over medium-high heat.
• Add onion; stir/saute for 3 minutes.
• Add oregano, cumin, and garlic; stir/saute 1 minute.
• Add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
• Add in chicken, corn, salt, and zucchini; cook 5 minutes.
• Stir in tomato and 1/3 cup cilantro; cook 2 minutes.
• To serve: ladle 1 cup soup into individual soup bowls; top each with 1 tablespoon chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese.
• Serve with lime wedge.

SOPAPILLAS

Steps:

• Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
• Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
• Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
• Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

RANCHERO SOUP

Steps:

• Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char). , Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables., In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.

SOPA RANCHERA

Steps:

• Heat oil in a large dutch oven over medium heat. Add 1 cup onion, saute 3 minutes. Add oregano, cumin, and garlic; sute 1 minutes. Add chicken stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes. Ladle soup into bowls and top with 1 T of each of the toppings. Serve with lime wedges.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.