At Austin’s notorious 24-hour Kerbey Lane Cafe, they make from scratch their own tasty ranchero sauce. This goes on enchiladas, as well as their famous breakfast migas. It’s a marvelous Tex-Mex sauce, and fortunately the recipe has been handed down by the cafe’s founders, David Ayer and Patricia Atkinson. It is quite pungent with a strong garlic flavor. You can make this versatile sauce, store it in the refrigerator and use it for the entire week.
This recipe is from the excellent cookbook, Austin Chef’s Table: Extraordinary Recipes from the Texas Capital. What all can you use this ranchero sauce for?
Ingredients
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1 tablespoon canola oil
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1 large yellow onion, diced
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1 serrano pepper, diced (or any other hot pepper)
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4 cloves garlic
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1 canned chipotle pepper, diced
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1 teaspoon adobo sauce (from chipotle peppers)
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½ teaspoon ground black pepper
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2 teaspoons chile powder
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2 (14.5-ounce) cans diced tomatoes
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1 6-ounce can tomato sauce
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Kosher salt to taste
Instructions
- Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
- Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
- Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
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