Huevos Rancheros in Tomatillo Ranchero Sauce
"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!"
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
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
- salt
- pepper
-
Huevos Rancheros
- 4 corn tortillas, cut to fit ramekins
- 4 eggs
- 1 (15 ounce) can chili beans or (15 ounce) can ranch style beans
- 1⁄2 cup grated longhorn cheddar cheese
directions
- 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.
- Enjoy!
- Please Note: The cooking time does not reflect the time to cook the ranchero sauce.
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Reviews
-
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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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