Ranchero Sauce

Anyone have a good recipe for Ranchero sauce (Used on Huevos Rancheros and other things)

Just from my taste bud memory. You want a spicy thick tomato sauce...

Simmer a dried red chili pod in a pan of water.
Put a can of tomato paste in a small pan and use the chili water to thin it to consistency desired and simmer
Salt, pepper, powdered garlic to taste
Add a tablespoon of crushed red pepper flakes
Bring it up to speed with good chili powder (Pendry’s)
Optional add Pendry’s Smoke and Fire (just a little)

That oughta be pretty good.

sorry I am looking for an authentic recipe like they fix in a Taqueria,that is what caused me to start looking in the first place,there is a Taqueria here in Lufkin that makes a great Ranchero sauce and I would like to duplicate it,and they won't give me the recipe (I haven't asked for it)

Google it

Tried that,but it ain't the same,guess I will keep looking

I think I built an enchilada sauce. Delete the powdered garlic and add sautéed garlic and onion. That’ll be ranchero sauce.

simple ranchero sauce.

saute sliced onion and fresh jalapeno in a couple tablespoons of butter until the onion just starts to brown. dump in a can of diced tomatos. bring to a simmer. add salt and pepper to your taste. finish off with a dash of cumino. done.

also, for a killer appetizer use the above to make "tostadas rancheras". Melt a block of velveeta into the ranchero sauce and then spoon it over a mound of corn chips in a large bowl.

1 tbsp of canola oil
1 small yellow onion chopped
1/2 a jalapeno, seeded,and minced
2 cloves of garlic,minced
1 14oz can of diced tomatoes, undrained
1/2 cup of canned tomato sauce
1 teaspoon of chili powder
1 chipotle pepper, canned in adobo sauce,diced

In a sauce pan heat oil over med. heat
Once hot, add the onion,jalapeno,and garlic
Cook until softened,about 5 minutes
Transfer mixture to a blender
Add the tomatoes and their juice,the tomatoe sauce,chili powder,and chipotle pepper and sauce,then puree.
Return to the saucepan,and bring to a boil over high heat.
Reduce heat to med-low,and cook,stirring frequently,until reduced to about two cups...about 15 minutes.
Season with salt and pepper.
Let cool, then store in air tight container,until ready to use.

ENJOY

Pace...

In skillet add some butter sliced onion and a pablano pepper, cook till soft. Add 2 cups Zing zang bloody mary mix and bring to a boil. It usually thickens up a bit if not add a pinch of flour. It shouldn't need much seasoning if anything a couple of shakes of the dry bottled taco seasoning.