Mexican Ragout

Mexican Ragout

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Note: 1) my blog post Knowing Sauce Is Important explains how to economically prepare ragout, 2) some people believe that ragout [1][2] is a stew not a sauce, this is a vegetable ragout

This was a very exciting dinner. The flavor of the sauce was great! I have been thinking about making Mexican spaghetti sauce for a long time. I improved my ragout recipe. Someone should be able to make the ragout in about 1 hour using techniques that are universally approved. I served the ragout over brown rice cooked with salt and butter. I cooked the eggs by heating a pan, putting the eggs in the pan, turning the burner off, and putting a lid over the pan. Once I observed that the whites were firm, I should have removed the lid because the heat from steam appears to have cooked the surface of the yolks. I was doing several things at once. I used cotija cheese and I garnished the eggs and ragout with a small amount of salt and dried parsley. Making ragout was my first successful adventure creating a recipe.

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Mexican Ragout

If the vegetables are frozen, make the broth while the vegetables roast. Add the roasted vegetables to the broth. Puree the sauce. This should ideally take about 1 hour to make. If the vegetables are fresh, the ragu may take about 1 1/2 hours to make. Read the footnote.

Ingredients

  • 3 lb fresh tomatoes*
  • 2 medium sweet yellow onions
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 mini sweet peppers
  • 1 cup mixed spinach and kale
  • 1/2 lb fresh crimini mushrooms
  • 1 head garlic
  • 1/4 cup olive oil
  • 1/4 oz (7 grams) dry Italian herbs (preferably with savory)
  • 2 cups beef broth
  • Juices from the frozen or roasted vegetables
  • 4 dried New Mexico chiles
  • 2 dried guajillo chilies
  • 2 tablespoons tomato paste
  • 1/4 cup agave syrup
  • 4 teaspoons Diamond kosher salt (2 teaspoons table salt, 2 teaspoons + 1 pinch Baleine sea salt, 3 teaspoons Morton kosher salt)
  • 1 teaspoon black pepper

Instructions

  • Remove the stems from the dried chili peppers
  • Grind the chili peppers in a blender to make chili powder
  • Since the top of the oven in the hottest place in the oven, put a rack in the top position
  • Preheat the oven to 425°F/220°C
  • Put the vegetables in a roasting pan, if the vegetables were frozen save the juices
  • Put the garlic on top of the vegetables
  • Pour the olive oil over the garlic and the vegetables
  • Put the vegetables on the top rack in the oven for 45 minutes
  • If the vegetables are frozen
    • Put the beef broth and juices from the frozen vegetables in a saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • If the vegetables are fresh
    • Put the beef broth in a saucepan
    • To use the juices in the roasting pan, put the vegetables in a separate bowl and put the juices in the saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • Add the roasted vegetables to the saucepan
  • Put the roasted garlic in the saucepan
  • Use an immersion blender to puree the ragout

* Alternatively, use 2 (28 oz) cans of whole domestic tomatoes. Roast them with the other vegetables and put the juices in the broth.

Download The Recipe:

Mexican Ragu

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