Title: Ancho Ranchero Sauce
Categories: Ew, Text, Import
Yield: 1 Servings

10 Ancho peppers
5 Garlic cloves
2 Tomatoes
2 tb Olive oil
1 1/2 c Chopped onions
1/2 c Chopped carrots
1 Jalapeno,; seeded and
-chopped
1 Whole ear of corn, cut
-crosswise into; 4 to 5
-rounds
-crosswise into; 4 to
-5 rounds
-crosswise into; 4
-to 5 rounds
-crosswise into;
-4 to 5 rounds
-crosswise
-into; 4 to 5 rounds
2 Corn tortillas,; cut into
-1/2-inch strips
1/2 bn Cilantro,; tied together
1 1/2 c Vegetable or chicken stock;
-or broth
Juice of 3 limes
Salt
Maple syrup

Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast garlic and tomatoes in a 350 degree oven until
softened and darkened in spots. Heat oil in a medium saucepan and saute
onions until golden. Add carrots and saute until tender, about 4 minutes.
Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro
and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and
discard corn and cilantro. Strain sauce. Add lime juice, and season to
taste with salt and maple syru

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:47:43 -0400

From: Rowaan