{"id":10170,"date":"2012-02-07T21:46:23","date_gmt":"2012-02-08T02:46:23","guid":{"rendered":"http:\/\/www.canyoustayfordinner.com\/?p=10170"},"modified":"2019-06-21T09:26:21","modified_gmt":"2019-06-21T13:26:21","slug":"camilles-famous-ranchero-sauce","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/camilles-famous-ranchero-sauce\/","title":{"rendered":"Camille’s Famous Ranchero Sauce"},"content":{"rendered":"

\"IMG_8523\"<\/a><\/p>\n

During the past four days of our jungle adventure, Camille and I have spooned her famous homemade ranchero sauce on every last thing we\u2019ve eaten. Our rustic cabin kitchen has never been so flavorful.<\/p>\n

Each morning, our plates are hot with two skillet-warmed corn tortillas, two runny-yolked fried eggs, ranchero sauce, guacamole, and crumbled queso fresco.<\/p>\n

Each afternoon, we\u2019re on the beach with pineapple slaw salads topped with garlicky refried black beans and yet more ranchero sauce.<\/p>\n

Each evening, we\u2019re searing snapper \u2018til it\u2019s crisp crusted and slathering it in-<\/p>\n

you guessed it-<\/p>\n

ranchero sauce.<\/p>\n

\"IMG_8508\"<\/a><\/p>\n

It has become my lifeblood.<\/p>\n

This sauce is bright, spicy, and comforting. It\u2019s full-bodied and aromatic and, to my delight, versatile enough to spoon atop just about anything.<\/p>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Camille\u2019s Famous Ranchero Sauce<\/h2>\n
<\/div>\n
This Mexican sauce is good on so many things!!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Sauces<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div>
Keyword: <\/span>enchilada sauce recipe, Mexican sauce recipe, ranchero sauce recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>80<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> can whole tomatoes in juice<\/span> juices reserved<\/span><\/li>
  • 1\/2<\/span> yellow onion<\/span> finely chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> peeled and minced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cumin<\/span><\/li>
  • 1\/8<\/span> teaspoon<\/span> cayenne<\/span><\/li>
  • 2<\/span> tablespoons<\/span> minced jalapeno pepper<\/span><\/li>
  • salt<\/span><\/li>
  • 1<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> vegetable oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Heat oil over medium heat. Add onions, garlic, and jalapenos. Season with salt. When onions become translucent and begin to brown, deglaze the pan with reserved tomato juice.<\/div><\/li>
    • Cook for 5 more minutes, then add tomatoes. Crush tomatoes with a wooden spoon until well integrated into the sauce.<\/div><\/li>
    • Add cumin, cayenne, and season with salt (to taste). Cook for 10 minutes. Add cilantro and stir to combine.<\/div><\/li>
    • Serve immediately over fish, chicken, enchiladas, or huevos rancheros.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>80<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>11<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>161<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>410<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>620<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>22.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>53<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1.9<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      During the past four days of our jungle adventure, Camille and I have spooned her famous homemade ranchero sauce on …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1075],"tags":[1128,1104,752],"class_list":["post-10170","post","type-post","status-publish","hentry","category-sauces","tag-mexican","tag-sauces-2","tag-tomatoes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/10170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=10170"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/10170\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=10170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=10170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=10170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}