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Potatoes in Ranchera Sauce




Source of Recipe


Internet


List of Ingredients




4 large potatoes, peeled and sliced crosswise, about 2 pounds
Ranchera Sauce
2 tablespoons of olive oil
1/2 teaspoon of salt to taste
1/8 teaspoon of freshly ground black pepper
1/3 cup of crumbled cotija or mild feta cheese

Prepare the sauce. Reserve in the pan off heat.Preheat the oven to 375º. Place the sliced potatoes in a large bowl. Add the oil, salt, and pepper and toss to coat the potatoes. Transfer to an oven proof casserole dish and roast the potatoes, uncovered, in a preheated oven for 30 minutes. Reheat the sauce and pour over the potatoes. Cover and cook until the potatoes are very tender, about 35 to 40 minutes more. Sprinkle with the cheese and serve hot. Serves 4

Ranchera Sauce
1 tablespoon of vegetable oil
1/4 medium white onion, finely chopped
2 large garlic cloves, chopped
2 1/2 pounds of medium tomatoes, oven roasted
2 to 3 serrano chiles, chopped with seeds
1/2 teaspoon of salt

In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring until they begin to brown, 4 to 5 minutes. Reserve in the pan off heat.Prepare the tomatoes. Put the tomatoes with skins and juice in a blender. Add the serrano chiles and blend until smooth. Transfer the sauce to the skillet with the onion and cook over medium low heat, partially covered stirring frequently, to blend the flavors, about 10 minutes. Add salt. The sauce is ready to use or store the sauce in a covered container, refrigerated, up to 3 days or freeze up to 3 months


Recipe