This homemade ranchero sauce is my take on a popular red sauce used in tex-mex cooking. It can be used to drizzle over eggs to make huevos rancheros, for homemade enchiladas or as a taco sauce.
3 Dried guajillo peppers soaked in hot water, seeded and diced
1 Serrano pepper chopped
1 Medium jalapeno pepper chopped
3 Clove garlic minced
1 tablespoon Vegetable oil
28 ounce 1 can pureed tomatoes
16 ounce 1 can fire roasted tomatoes or diced tomatoes and green chilies
16 ounce 1 chicken broth
3 tablespoon Chopped cilantro
1 tablespoon Cumin
1 tablespoon Dark chili powder
1.5 teaspoon Seasoned salt [more or less to taste
1 teaspoon Ancho chili powder or smoked paprika
1 teaspoon Mexican oregano
0.5 teaspoon Black pepper
1 Lime juiced
Nutrition value
282
calories per serving
10 g Fat30 g Protein14 g Carbs10 g FiberOther
Current Totals
10 g Fat
30 g Protein
14 g Carbs
10 g Fiber
MacroNutrients
Carbs
14 g
Protein
30 g
Fiber
10 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
125 mg
Iron
4 mg
Vitamin A
3523 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
103 mcg
Vitamin B12
0 mcg
Vitamin C
113 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
119 mg
Manganese
1 mg
Phosphorus
249 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
