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.
Nutrition Facts : Calories 694 kcal, Carbohydrate 44 g, Cholesterol 62 mg, Fiber 9 g, Protein 21 g, SaturatedFat 14 g, Sodium 752 mg, Sugar 12 g, Fat 51 g, ServingSize 4 servings, UnsaturatedFat 0 g
ENCHILADAS RANCHERO
Make this these enchiladas for your next fiesta with tons of fresh ingredients like zucchini, corn and freshly chopped cilantro. Sargento® Shredded Nacho & Taco Cheese is sprinkled within each enchilada and on top of the baked dish for that perfectly cheesy flavor we all know and love.
Categories Dinner
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 601 calories, Carbohydrate 84 g, Cholesterol 0 mg, Fat 20.6 g, Fiber 11 g, Protein 22 g, SaturatedFat 9.1 g, ServingSize 394 g, Sodium 0 mg, Sugar 0 g
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
RANCHERO SAUCE
An easy Ranchero Sauce recipe
Provided by Linda Archer
Categories Sauce Onion Tomato Low Carb Quick & Easy Bell Pepper Bon Appétit Florida
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.
BREAKFAST ENCHILADA RANCHERO
This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.
Provided by threeovens
Categories Breakfast
Time 35m
Yield 5-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 667.2, Fat 37.7, SaturatedFat 16.8, Cholesterol 320.1, Sodium 1584.5, Carbohydrate 41.2, Fiber 3.5, Sugar 4.2, Protein 40
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