Ranchero Sauce (Kerbey Lane Cafe)

At Austin's famous 24-hour Kerbey Lane Cafe, they use this tasty sauce on their enchiladas, as well as their famous breakfast migas. This recipe has been handed down by the cafe's founders, David Ayer and Patricia Atkinson. It has a strong garlic flavor.

This recipe is from the excellent cookbook, Austin Chef's Table: Extraordinary Recipes from the Texas Capital.

For the ranchero sauce (makes 4 cups):

  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 1 serrano pepper, diced (or any other hot pepper)
  • 4 cloves garlic
  • 1 canned chipotle pepper, diced
  • 1 teaspoon adobo sauce (from chipotle peppers)
  • ½ teaspoon ground black pepper
  • 2 teaspoons chile powder
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 6-ounce can tomato sauce
  • Kosher salt to taste
  1. Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
  2. Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
  3. Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.

Note: This sauce keeps for a week in the refrigerator. If you want to add some heat, substitute medium heat chili powder.

Ready in: 1 Hr

Kitchen tools you'll need for Ranchero Sauce (Kerbey Lane Cafe):
Blender, Food Processor, Mixing Bowls Skillets

Recipe editor Patricia Mitchell