4 Mexican sauces

Name: 4 Mexican sauces
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilo of tomato for ranchera sauce; 2 pieces of chile serrano for ranchera sauce; 1/2 piece of White onion for ranchera sauce; 2 cloves of Garlic for ranchera sauce; 5 pieces of green tomato in quarters, for green sauce; 1/4 of piece of onion for green sauce; 1 clove of Garlic for green sauce; 3 pieces of chile serrano without seeds, for green sauce; 3 branches of coriander for green sauce; 1 piece of avocado in pieces, for green sauce; 1 liter of Water for the red sauce; 1/2 kilo of tomato for the red sauce; 2 pieces of chile serrano for the red sauce; 1/4 of piece of onion for the red sauce; 2 cloves of Garlic for the red sauce; 2 spoonfuls of oil for the red sauce; 1/2 Cup of chicken soup for the red sauce; 5 spoonfuls of oil for peanut sauce; 1/4 of piece of onion for peanut sauce; 5 pieces of tree chili for peanut sauce; 1 clove of Garlic for peanut sauce; 200 grams of peanut for peanut sauce; 1 piece of tomato for peanut sauce; 1/4 of Cup of chicken soup for peanut sauce; to taste of Salt; 1 piece of Molcajete de Piedra Negra MexGrocer.com

35 minutes

Easy

4 servings

Melissa Veytia

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

Select all ingredients

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 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.