Huevos Rancheros In Tomatillo Ranchero Sauce - cooking recipe

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

Preparation

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; saute 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.