Avocado Ranchero Sauce Recipes

AVOCADO RANCHERO SAUCE

Steps:

• Drain and rinse chiles, saute in oil with garlic and onion and when onions are transparent, add avocado and seasonings. Cook about 5 minutes on med-low or until slightly thick.
• Remove from heat and add sour cream.

TACO BELL AVOCADO RANCH SAUCE RECIPE - (3.9/5)

Steps:

• Mix avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and pepper together until creamy Chill at least 2 hours Enjoy.

RANCHERO SAUCE FROM DOOLITTLES AIR CAFE

Steps:

• For the wings, deep fry them till they are done and toss the wings with the sauce and serve.

HUEVOS RANCHEROS WITH CHIPOTLE BLACK BEAN SAUCE AND AVOCADO SALSA

Steps:

• Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
• Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
• Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
• Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

OCTOPUS IN RANCHERO SAUCE

Steps:

• First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet.
• In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
• Boil for 1 1/2 to two hours.
• Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
• Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
• Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth.
• Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes.
• Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies.
• While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
• Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
• I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).

RANCHERO SAUCE (SALSA RANCHERO)

Steps:

• Saute onions and jalapenos over a medium heat for 1-2 minutes. Add garlic. Saute another 30 seconds. In a medium size sauce pan, smoke the oregano, cumin, and chile powder over a medium high heat until fragrant. Quickly add chicken stock, then all the rest of the ingredients. Bring to a boil, turn heat to low. Reduce sauce by at least one half. Will freeze.