Ranchero Sauce for Enchilada

Author: Live a Pure Life

Prep. Time: 10 Mins

Cook Time 35-40 Mins

This amazing recipe of ranchero sauce is perfect for enchilada. It can be used in a variety of other Mexican recipes like Taquitos, burritos, chiles rellenos etc. I made for enchilada. It’s easy to make and very delicious.

Ingredients

• Diced Tomatoes 1 and ½ Cup
• Chopped Onions 1 Cup
• Red Bell Peppers Diced 1 Cup
• Jalapeno 1 deseeds and diced
• Minced Garlic 1 Tbsp.
• few string of cilantro washed and chopped
• Cumin Powder or seeds 1/2 Tsp.
• Cayenne Powder 1/2 Tsp. or according to your taste
• Oil 1 Tbsp.

Method

1. In a medium sauce pan, heat 1 Tbsp. oil over medium heat. Add the onion along with the red bell peppers. Cook for about 4-6 minutes or until vegetables begin to brown.
2. Add the cumin, cayenne, salt, jalapenos and garlic. Let cook for 1 minute.
3. Add diced tomatoes mix well. Reduce the heat and allow simmering for 12- 15 minutes.
4. Add in the chopped cilantro. Let it cool for 10-15 minutes.
5. Transfer the ranchero mix to a blender and blend until smooth.
6. Transfer the ranchero mix to the sauce pan and heat over medium heat until boiled and thicken. About 5-7 minutes.
7. Garnish with some chopped green onions.
8. Ranchero Sauce is ready to use for Enchiladas. 

Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup

Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.

Ingredients

• Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
• Mushroom 8-10 sliced and then sliced again
• Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
• 1 carrot diced
• Celery stalks 2 diced
• Yellow onion half diced
• Garlic 1-2 cloves minced
• Turmeric Powder 1/8 Tsp.
• Coriander 3-5 strings
• Oil or Butter 1 ½ Tbsp.
• Water 4-5 Cup
• Salt and Pepper to taste

 Method

1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
3. Gradually mix water or veg.broth. Add salt and pepper to taste.
4. Bring soup to boil, stirring frequently.
5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
6. Mix in parsley or dill or coriander as per your taste of desire.
7. If necessary, season with additional salt and pepper. Serve hot.