Thank you Dalia!!
You had me at:  "Would you like to come over for breakfast?"
Just looking at it made my mouth water.
After my first bite I about fell off my chair.

Dalia is one of the best cooks I have ever met.  She is AMAZING, but never gives herself much credit.  She is one of those cooks that just does it.  No measuring required, she just cooks (while bare foot, dancing & lauging!).  So this recipe isn't an exact science as I was taking notes while watching her as we laughed and talked, but I'll share with you what I do.  My ranchero sauce is not nearly as good as Dalia's.  

Ranchero Sauce - which by the way is Whole 30 approved - clean living baby! (However after the ranchero sauce all bets are off.)

4-5 cups of water
2 pablano peppers
4 medium size tomatoes
2-4 jalapenos depending on how spicy you like it
1 medium onion
1 bunch cilantro
salt & pepper to taste
Red pepper flakes to taste (only if not spicy enough for you!)
Cut peppers and onions into large pieces and then toss all ingredients (except the salt, pepper & red pepper flakes) in a pot - leaving tomatoes whole and boil the heck out of it.
Once everything is nice and mushy turn off heat and blend with an immersion blender till nice and smooth. 
Add salt and pepper to taste.  And BAM, there it is......Ranchero Sauce! 

Ranchero sauce saves in the fridge for at least a week - maybe longer I'm not sure as it never last longer than a week in my house.  Serve it over anything that needs a sauce.  :o)

To make Huveos Ranchero:
fried Corn tortillas
refried beans
fried egg
cheddar cheese
ranchero sauce

Layer beans on fried tortilla, add fried egg, cheddar cheese & lots of ranchero sauce.  Server lettuce, tomato & avocado on the side.
Happy eating!  :o)

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