Heat olive oil in a medium skillet or pot over medium-high heat.
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.
Add chicken stock, stir to combine and cook for 30 more seconds.
Remove from heat and stir in cilantro and lime juice.
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.
Taste and season with more salt if necessary. Serve immediately on top of eggs, tacos, burritos and all your favorite Mexican foods.
Notes
Makes 2 cups of Ranchero Sauce.Jalapenos - I removed the seeds and veins from the pepper to keep it on the mild side, but you can leave them in if you want it a little more spicy.Chipotle Peppers in Adobo Sauce - I added 2 but feel free to add only 1 if you want it mild. If you're not a fan of chipotle peppers, you can leave it out completely for a very mild ranchero sauce.Storage - Store in an airtight container in the refrigerator for up to 10 days.