As mentioned in previous threads, Tracy and I both just love Mexican food. Not too long ago I got a huge amount of guidance from one of the forum members about creating deep, rich, and complex Mexican flavors and my game has been elevated to heights I never thought I'd reach. Add to that a recent surge in people's interest in CI cooking, this meal just had to be done and posted. A few days ago I decided to go about making a Ranchero sauce for a meal I wanted to do. I'd never made it before but it came out brain numbingly good!! I couldn't have been happier. Decided to go a totally different direction with enchiladas and use the Ranchero sauce versus the enchilada sauce I put together not too long ago. Let's get the sauce going...
Onions, jalapenos, garlic, and EVOO in the skillet
Roma tomatoes cut up
Let the onions and jalapenos cook down a bit and add tomatoes, spices, and veggie broth
Ranchero sauce re-defined!! This stuff is SOOO good
Brown a pound of ground beef, drain, add my taco seasoning and about 1/3 cup of water
Here's where things start getting fun. Get out the 8" CI skillets and tortillas. Line the skillet with a large burrito sized tort. I had to make a couple slits to get the wrinkles out of the tort on the sides of the skillets
Start with a bit of the Ranchero sauce on the bottom. This will help keep the tort from getting overdone
Put ground beef mix in next
Use a smaller tort for the top
Put the rest of the Ranchero sauce on top evenly divided between the two then pile on the sharp cheddar
Add some green onions. Close up shot before going on the grill
On the grill and cover with the pizza dome
Grill running about 375* and here we are 15 or 20 minutes later
In the house. We are about ready to eat. Look at all that gooey melted cheesy goodness.
Slide out of the skillet onto a plate
Cut away view. Apologies for the sloppy pic but there's just no way to keep all that stuff in tact for a picture
Well folks, this was an absolute flavor bomb!! Between the homemade taco seasoning and the homemade Ranchero sauce, it was so far over the top I can't begin to describe it. As I was wrapping up the pics I heard Tracy exclaim "ohhh myyy God!!". That was pretty much all I needed t hear to know I'd nailed this one. Flavors were deep, rich, complex, and most certainly authentic Mexican to the core. Some of the CI meals I've done can be eaten right out of the skillet but with this one I recommend removing the enchilada as soon as you take it off the grill. The residual heat from the skillet will burn the tort. In all fairness and to give credit where credit is due, I have our good friend John
chilerelleno
to thank for all the guidance (and infinite patience) while he mentored me along to learn a bit about creating Mexican flavors. The man is a genius and I learned so much from him!! No doubt it's been a game changer for us to eat REALLY good Mexican food. Kudos to Chile for yet another amazing meal!!
If anybody would like the recipe for the taco seasoning or Ranchero sauce, just say so. I'm not adding it now trying not to let this get any longer
Thanks for dropping in,
Robert
Onions, jalapenos, garlic, and EVOO in the skillet
Roma tomatoes cut up
Let the onions and jalapenos cook down a bit and add tomatoes, spices, and veggie broth
Ranchero sauce re-defined!! This stuff is SOOO good
Brown a pound of ground beef, drain, add my taco seasoning and about 1/3 cup of water
Here's where things start getting fun. Get out the 8" CI skillets and tortillas. Line the skillet with a large burrito sized tort. I had to make a couple slits to get the wrinkles out of the tort on the sides of the skillets
Start with a bit of the Ranchero sauce on the bottom. This will help keep the tort from getting overdone
Put ground beef mix in next
Use a smaller tort for the top
Put the rest of the Ranchero sauce on top evenly divided between the two then pile on the sharp cheddar
Add some green onions. Close up shot before going on the grill
On the grill and cover with the pizza dome
Grill running about 375* and here we are 15 or 20 minutes later
In the house. We are about ready to eat. Look at all that gooey melted cheesy goodness.
Slide out of the skillet onto a plate
Cut away view. Apologies for the sloppy pic but there's just no way to keep all that stuff in tact for a picture
Well folks, this was an absolute flavor bomb!! Between the homemade taco seasoning and the homemade Ranchero sauce, it was so far over the top I can't begin to describe it. As I was wrapping up the pics I heard Tracy exclaim "ohhh myyy God!!". That was pretty much all I needed t hear to know I'd nailed this one. Flavors were deep, rich, complex, and most certainly authentic Mexican to the core. Some of the CI meals I've done can be eaten right out of the skillet but with this one I recommend removing the enchilada as soon as you take it off the grill. The residual heat from the skillet will burn the tort. In all fairness and to give credit where credit is due, I have our good friend John
chilerelleno
to thank for all the guidance (and infinite patience) while he mentored me along to learn a bit about creating Mexican flavors. The man is a genius and I learned so much from him!! No doubt it's been a game changer for us to eat REALLY good Mexican food. Kudos to Chile for yet another amazing meal!!If anybody would like the recipe for the taco seasoning or Ranchero sauce, just say so. I'm not adding it now trying not to let this get any longer
Thanks for dropping in,
Robert
