Sopa Ranchera Food

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.

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.