Recipe by PaulaG
This is a delightful way to have huevos rancheros without alot of added fat and calories. The dish is easy to prepare for 1, 2 or even 4. I have given directions for 4. The sauce can be stored refrigerated for up to a week or put in containers and frozen for later. Enjoy a taste of New Mexico!
Top Review by Sharon123
Delicious! I had roasted Anaheim peppers and barbequed beans so making this was easy! I don't have a vita mix, pureed the sauce with a food processor. Very nice presentation. I used one large flour tortilla for 4 ramekins. Thank you Paula!
Tomatillo Ranchero Sauce use 1 - 1 1/2 cups
- 1 -1 1⁄2 cup hot water
- 1⁄2 lb tomatillo, husked and quartered
- 8 anaheim chilies, roasted, peeled, stem and seeds removed
- 1 medium yellow onion, chopped
- 2 -3 garlic cloves, peeled, minced
- 1 teaspoon dried oregano
- 4 corn tortillas, cut to fit ramekins
- 4 eggs
- 1 (15 ounce) can chili beans or 1 (15 ounce) can ranch style beans
- 1⁄2 cup grated longhorn cheddar cheese
Directions See How It's Made
- Prepare the sauce ahead of time by placing the ingredients in Vita-Mix along with 1 cup of water; quickly increase speed to high; allow to run for 4 to 5 minutes or until steam escapes from opening; adjust with salt and pepper to taste.
- If you do not have a Vita-Mix and are using a standard blender, place the tomatillos, garlic and onion in medium skillet along with enough oil to coat the bottom; sauté until onion and garlic are soft; approximately 5 minutes.
- Add the hot water and additional spices, simmer for 20 to 30 minutes; pour cooked ingredients into blender container and process until smooth; adjust salt and pepper to taste.
- Pour the sauce into a quart jar and refrigerate until ready to use.
- For the huevos rancheros, preheat oven to 350 degrees.
- Lightly spray individual ramekins with non-stick cooking spray and place on a cookie sheet. The ramekins I used measured 5 inches across and 1 inch deep.
- Place a cut tortilla in the bottom of each dish, top with egg in center.
- Sprinkle 1/4 of the canned beans around each casserole leaving the yolk exposed.
- Pour the 1 - 1 1/2 cups tomatillo sauce over the beans, again leaving yolk exposed; top with grated cheese.
- Place in pre-heated oven and bake for 15 minutes; lightly cover each with foil and bake an additional 5 minutes or until yolk is slightly runny and white is set.
- Top with additional grated cheese if desired.
- Please Note: The cooking time does not reflect the time to cook the ranchero sauce.