Salsa ranchera is a delicious Mexican dish. It is prepared with shredded chicken and is served with fresh corn salsa that is prepared by blending sour cream, milk, and lime juice; it is then seasoned with cumin and chili powder. The final result is a tasty dip that is both spicy and sour. Salsa ranchera is served with tortillas at dinner, as is, or as part of a starter dish at lunch. It is served with or without chopped vegetables. It goes well with beans, seafood, steak, chicken, seafood, eggs, cheese, vegetables, ham, tomatoes, and any other meat. Here is some more information about making the salsa ranchera.
If you like the flavor of salsa ranchera but don't like the heavy feeling of dairy in the sauce, substitute with cubed tomatoes instead. In addition, if you are not fond of spicy chicken, substitute with boneless skinless chicken breasts. Salsa can also be made without the milk or sour cream by using vinegar and lime juice instead. Use of these liquids is optional; however, I find them easier to make and add their own unique flavor to the dish. Click this link: www.recipeworkbook.com for details about making this meal.
To make a thicker, more substantial sauce, stir in two cups of the blended tomatoes with two cups of the juice from the roasted tomatoes, a quarter teaspoon of garlic powder, and a quarter teaspoon of Cayenne pepper in a bowl and heat until the sauce is hot. (Be sure to stir constantly so that the tomatoes don't burn.) Then cut the cooked pasta into quarter-inch pieces and add the hot sauce, stir, and let the pasta sit for about five minutes so that the ingredients can pick up their flavors.
Once the pasta is ready, it's time to cook the other ingredients. Most people will use dried oregano, fresh garlic, chili powder, and salt for the final stage of the salsa ranchera recipe. If using dried oregano, you will want to follow the same instructions as stated above for preparing the tomatoes. If using fresh garlic, place the chopped pieces in a small food processor and pulse until the garlic is a smooth, creamy consistency. Season with salt and pepper to taste and serve.
One of the most important steps in the preparation of salsa ranchera is to carefully remove the seeds and any juice from the tomatoes before preparing the rest of the ingredients. Many of the traditional methods of canning tomatoes (i.e., canning on top of the stove or over a heat source) involve removing the seeds and the juice of the tomatoes before cooking. This makes the tomato less acidic and therefore more likely to curdle when it is served. To avoid this problem, when preparing the tomatoes, rinse off the skin before placing them in the corner. (Canning tomatoes in water, however, preserves the skin and ensures that they will curdle.)
Other than the aforementioned steps, there are no complicated steps involved in the preparation of salsa ranchera. Once you have your desired consistency created, the only thing left to do is prepare the rest of the ingredients. The basic recipe includes onions, green Chiles, garlic, tomato, and salt for the overall sauce. You can choose from various salsas, such as mild, medium, or hot, according to your tastes. Before serving, open up the can of prepared sauce and add whatever additional flavors that you desire. Check out this post to get more info on the topic: https://en.wikipedia.org/wiki/Recipe.