Baja or Ranchero Sauce

A few years ago the Quizno's Sub Franchise had a fantastic sub called the Baja Chicken. They had a sauce that was called a ranchero sauce. I have tried mixing mayo, ranch and chulula (sp?) and have not even gotten close to that sauce. Anyone have any ideas as to what I might be leaving out?

I will tell you that the honey bourbon is nothing but the Jim Beam Honey Bourbon Sauce. I know that for a fact because I worked there. Never been able to duplicate the Baja/Ranchero Sauce for use at home

Pace has a Roasted Ranchero sauce out now. Its ingredients are listed at their website: http://www.pacefoods.com/pace_country_product_detail.asp?prod_id=11420 Maybe it might be a start for you to work with.

My favorite Burrito joint has Ranchero sauce also... I prefer my meat sauce, but did try it out once. My impression was that it was enchilada sauce, doctored with some jalapeno juice (maybe pureed jalapenos), a touch of beef base, cummin, pepper and maybe some tomato paste to thickin it a touch... But it was a smooth sauce that had a definate bite!

Here's a couple recipes that may get you going....


RANCHERO SAUCE:
4 tomatoes, chopped
1 jalapeno, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon chili powder
1/2 teaspoon salt

In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.

Ladle half of sauce into a food processor or blender and puree. Combine with remaining half of sauce and serve warm. 1 1/2 cups sauce

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Instructions:
10 Ancho peppers
5 garlic cloves
2 tomatoes
2 TB olive oil
1 1/2 c chopped onions
1/2 c chopped carrots
1 jalapeno, -- seeded and
: chopped
1 whole ear of corn, cut
: crosswise into -- 4 to 5
: rounds
2 corn tortillas, -- cut into
1/2 -inch strips
1/2 bn cilantro, -- tied together
1 1/2 c vegetable or chicken stock
: or broth
: Juice of 3 limes
: Salt
: Maple syrup

Seed Ancho peppers, soak in hot water until soft, then puree in a food
processor or blender. Roast garlic and tomatoes in a 350 degree oven
until softened and darkened in spots. Heat oil in a medium saucepan
and saute onions until golden. Add carrots and saute until tender,
about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn,
tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer
for 5 minutes. Remove and discard corn and cilantro. Strain sauce.
Add lime juice, and season to taste with salt and maple syru

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

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RANCHERO SAUCE


Chop fine, or run through a food processor, then place in a sauce pan:


3 fresh jalapeno peppers, seeds removed if overly hot
4-6 Tbl. pure ground red chile, or more
1/4 medium onion
2 scallions with some leaves
1/2 stalk of celery with some leaves
one large ripe tomato, squeeze out juice and seeds
3-4 cloves garlic
Add:
Tbl. dry leaf oregano
tsp. cumin seed
1/4 cup dry red wine
good grind of black pepper
dash of vinegar
bit of sugar and salt
enough water, wine, or good beer for a sauce-like consistency
Simmer gently for about 15 minutes, stir occasionally. Use as a sauce for eggs, meat or vegetables. Keeps well in the refrigerator. For a nice Carne Adovado de Venado, (Roast Chile Venison, or other meat), soak 2" pieces of meat in this overnight, then roast slowly covered, 250’, for 4-5 hours or until nice and tender.

Ranchero sauce is best made in a cast iron skillet over a campfire to have with your eggs -

Huevos Rancheros!