Step 1

Heat olive oil in a medium skillet or pot over medium-high heat.

Step 2

Add onions, tomatoes, jalapeno, chipotle pepper, garlic, salt, paprika and dried oregano. Cook for 10 minutes, stirring occasionally, until onions and peppers soften and the mixture becomes very concentrated.

Step 3

Add chicken stock, stir to combine and cook for 30 more seconds.

Step 4

Remove from heat and stir in cilantro and lime juice.

Step 5

Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses will leave the ranchero sauce slightly chunky, or you can puree it until it's completely smooth.

Step 6

Taste and season with more salt if necessary. Serve immediately on top of eggs, tacos, burritos and all your favorite Mexican foods.