I must ask your forgiveness. Seriously, y’all! I’ve been so focused on sharing so many of the sweeter things available to those of us committed to a low-carb, keto-approved life that I completely spaced the spicier side of that healthy lifestyle.
In fact, I’m not into “spicy” really so haven’t put much thought into it.
But guess what?! For all you spicy Keto’ers out there, the Hubs is your new best friend because he loves spicy!
So if all those sweet treats haven’t convinced you that Low-carb, Keto, flavor and variety can all absolutely live in the same kitchen then hang on doubters ‘cuz we are about to spice things up with the best ranchero sauce you’ve ever tasted!
“Mr” Healthy Ambitions totally heated things up this morning with an authentic spicy Mexican breakfast dish of huevos rancheros con chorizo.
I actually took a break from the kitchen for this one and let him do his thing, throwing nearly two decades of New Mexico/Texas living into what was once only experienced south of the border and only for a few decades having become a mainstay in the old US of A.
So, without further ado…
How to Make The Best Ranchero Sauce
Ranchero sauce is super easy and quite fun to make. Just don’t rub your eyes! Ask me how I know, LOL!
I like using fresh ingredients when available and I have the time but feel free to go for the canned produce if that’s all ya got.
No judgment here, I promise!
So let’s start cookin’!
Add some olive oil (Or avocado oil) to your favorite, large, non-stick skillet and take it up to medium-high heat. Add the onions, jalapenos and let them cook down for about 5 minutes then stir in your garlic and let it go for another minute or so.
Once things are softened up stir in the diced tomatoes, chicken broth and cilantro then add in everything else except the lime juice and give it another good stir.
Your kitchen should be smelling pretty good about right now and that lets you know the magic is beginning. Bring things to a quick boil then drop the heat TO let things simmer 30 minutes.
A few important things are happening during this half-hour. Your homemade and authentic Ranchero sauce is going to thicken up, all the flavors are gonna meld together and your salivary glands are gonna kick into overdrive.
Remove the skillet from the heat and let it sit for a few minutes. Then, carefully pour your sauce and some lime juice into whatever mixing device you prefer.
We use our trusty 7-year old BlendTec for all things blended and this time is no exception. Shameless plug I know, but that thing is AMAZING and fully saucified (my own word) things in seconds.
Once things have reached your desired level of smooth then you have options including, serve immediately, store it in the fridge where it will last for a couple of weeks, or freeze it up into portions.
I chose all three! ?
Spice Up Your Low Carb Dishes with Ranchero Sauce
So what to do with this Spicy, Smooth Ranchero Sauce? Possibly the most popular use is on your morning eggs and that’s what the hubs did here. This stuff is incredibly versatile though and fits nicely with any Mexican or Tex-Mex dishes.
Ever had a Ranchero Burger? It’s a thing, you should try it! In fact, the next time you have any type of cookout (or cook in) where meat is involved just set a bowl of warm ranchero sauce next to your other condiments and watch it disappear.
So how about it all you spicy people?! What do you put under your ranchero sauce? How about other keto-approved spicy food ideas? let me know what you think and share your ideas in the comments!
- 1 Tablespoon Olive Oil
- 1 Medium Yellow Onion, Chopped
- 2 Jalapeno Peppers, Chopped
- 5 Cloves Garlic, Minced
- 16 Ounces Diced Tomatoes
- 1 Cup Chicken Broth
- ¼ Cup Cilantro, Chopped
- 1 Tablespoon Ancho Powder
- 1 Tablespoon Guajillo Powder
- 1 Tablespoon Chipotle Powder
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Oregano
- 1 Teaspoon Cumin
- Salt and Pepper to Taste
- Juice From 1 Lime
- Bring oil to medium-high heat in large, non-stick skillet
- Add onions and jalapenos and cook them down five minutes
- Stir in garlic and let cook for another minute
- Stir in diced tomatoes, chicken broth and cilantro
- Stir in spices
- Bring to a boil then simmer 30 minutes
- Remove the skillet from heat and let it set for a few minutes
- Pour sauce and lime juice into blender and blend until smooth
- Serve or store as desired
Huevos Rancheros con Chorizo Ingredients (All to preference)
2-3 Eggs (Any style but Sunny-Side up is the best)
Crumbled/Chopped Queso Fresco (White Cheese)
Chorizo Sausage (Pork or Beef)
Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 124mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g