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4 Mexican sauces

25 mins
10 mins
Low
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If you are a lover of sauces do not stop preparing these incredible and typical sauces that are the perfect accompaniment to any dish of Mexican cuisine. Ranchera sauce, green sauce with a touch of avocado, the classic red sauce and an exquisite peanut sauce.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 1/2 kilos tomtato, for ranchera sauce
  • 2 serrano peppers, for ranchera sauce
  • 1/2 white onions, for ranchera sauce
  • 2 cloves garlic, for ranchera sauce
  • 5 green tomatoes, in quarters, for green sauce
  • 1/4 onions, for green sauce
  • 1 clove garlic, for green sauce
  • 3 serrano peppers, without seeds, for green sauce
  • 3 branches fresh coriander, for green sauce
  • 1 avocado, in pieces, for green sauce
  • 1 liter Water, for the red sauce
  • 1/2 kilos tomtato, for the red sauce
  • 2 serrano peppers, for the red sauce
  • 1/4 onions, for the red sauce
  • 2 cloves garlic, for the red sauce
  • 2 tablespoons oil, for the red sauce
  • 1/2 cups chicken soup, for the red sauce
  • 5 tablespoons oil, for peanut sauce
  • 1/4 onions, for peanut sauce
  • 5 chile de árbol peppers, for peanut sauce
  • 1 clove garlic, for peanut sauce
  • 200 grams peanut, for peanut sauce
  • 1 tomtato, for peanut sauce
  • 1/4 cups chicken soup, for peanut sauce
  • to taste salt
  • 1 Black Stone Molcajete MexGrocer.com
Buy HERE your Molcajete

Preparation

For the ranchera sauce, roast the tomatoes together with the chiles, onion and garlic on a comal, until they are almost black.
Place the grilled vegetables in a molcajete of black stone MexGrocer.com and martaja until obtaining a rustic sauce, season with salt and serve.
For the raw green sauce, place all the ingredients in the MexGrocer.com molcajete and martaja until you get a rustic sauce. Season and serve.
For the red sauce, in a saucepan over medium heat, boil the water and cook the tomatoes for 10 minutes with the chilies, onion and garlic. Cool slightly
For the red sauce, in a saucepan over medium heat, boil the water and cook the tomatoes for 10 minutes with the chilies, onion and garlic. Cool slightly
For the peanut sauce, fry the onion, chilies, garlic, peanuts and tomato in a pan over medium heat with oil until they are brown, but do not burn.
Place all the ingredients in the molcajete and grind by adding the chicken stock little by little until a sauce is obtained. Season with salt and serve.

PRESENTATION

Serves in your MexGrocer.com molcajete or in clay containers.

TIPS

Buy your molcajete at mexgrocer.com so that the sauce is authentic.

Ranchera sauce and green sauce are rustic and are left with medium thick pieces, while red and peanut sauce should be smoother.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
sandra molina
21/10/2018 13:19:11
Excelente!
Jorge M Rodríguez G
20/08/2018 16:14:41
Buenas salsas
Uriel Colin
17/02/2018 16:40:53
Estan genial
Alexa Turcios
26/11/2017 17:16:23
Riquisimas
Philippe Thomassigny
09/11/2017 17:29:57
La primera salsa esta de lujo :)

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