Huevos Rancheros With Tomatillo Sauce Recipes

Steps:

• For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
• For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
• For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
• To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

Steps:

• 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.