Salsa Ranchero (Ranchero Sauce)

A good ranchero sauce should be bright, smoky, slightly spicy, and chunky enough to sit on eggs, beans, tostadas, or grilled meat.

Makes about 4 cups

Ingredients

* 2 tbsp tallow, lard, or olive oil

* 1 medium onion, diced

* 1 jalapeño or serrano pepper, minced

* 4 cloves garlic, minced

* 1 tsp cumin

* 1 tsp smoked paprika

* ½ tsp oregano

* 1 tsp salt (or to taste)

* ¼ tsp black pepper

* 1 can (796 mL / 28 oz) crushed tomatoes

* 1 can (398 mL / 14 oz) diced tomatoes

* Juice of 1 lime

* ¼ cup chopped cilantro

Instructions

1. Heat the fat in a saucepan over medium heat.

2. Sauté onion and pepper until softened, about 5–7 minutes.

3. Add garlic, cumin, paprika, oregano, salt, and pepper. Cook 1 minute.

4. Stir in both cans of tomatoes.

5. Simmer uncovered for 20–30 minutes, stirring occasionally.

6. Add lime juice and cilantro.

7. Taste and adjust seasoning.

For Refritos & Tostadas

If you’re serving this with the refritos recipe, add:

* 1 chipotle pepper in adobo, minced

* Juice of 1 orange

The orange and chipotle tie the sauce beautifully to the black bean recipe.

Ranchero Plate

Layer:

1. Crispy tostada shell

2. Refritos

3. Ranchero sauce

4. Fried egg

5. Avocado

6. Cotija or cheddar cheese

7. Cilantro

8. Pickled onions

That’s a classic, inexpensive meal that eats like something from a good Mexican café.