Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another variety of breakfast taco. My favorite condiments for this are Pico de Gallo, fresh ground pepper, chopped fresh cilantro and Bufalo jalapeno hot sauce.
- Yield: 8-10 tacos worth
- Difficulty: Easy
- Total: 60 minutes
- Active: 20 minutes
- 6 oz tomato paste
- 8 oz tomato sauce
- 1 cup water
- 2 Tbs garlic powder
- 2 Tbs chili powder
- 1 Tbs ground comino (cumin)
- 1.5 tsp coarse ground black pepper
- 1 tsp salt
- 1.5 tsp paprika
- 1 ea large bell pepper (or 2 medium)
- 1 ea medium onion
- 1 pk flour tortillas (or home made)
- 1 1/2 lbs pork country sausage, fully cooked (not dried!), ring type
- Combine first 3 ingredients in dutch oven or soup pot. Heavier (like cast iron) is better than thin pot. Mix well and raise to simmer. Add next 6 ingredients to pot, incorporate well, leave simmering. Remove core and ribs from bell pepper(s) and peel onion. Slice both into 1/4″ wide strips, add to pot.
- Slice sausage into 1/4″ medallions. Cut medallions into half-circles. Add sliced sausage in a large heavy frying pan. Fry sausage until slightly blackened on both sides. Add sausage and renderings to pot and mix well. This needs to cook at least 30-45 minutes–you are removing the acidity from the tomatoes and melding the flavors. Taste the sauce and adjust to taste.
- Serve using slotted spoon into fresh tortillas heated in skillet or on a comal. Microwaved tortillas are a bit ‘doughy’. Can also be served over rice.