This is what I made for the shop brew on September 18th. The brew crew quickly dubbed it "Tortilla Lasagna", and I agree it is similar to a recipe I have of the same name. This one uses beaten eggs instead of an enchilada sauce and traditionally is served for breakfast. A recipe for Ranchero Sauce follows.

Ingredients
Yield: Enough for 8-10 people
20	Corn Tortillas
12 oz	Farmer John's Chorizo
1 1/4 lbs	Cheese, grated
1 3/4 cups	chopped Green Onions
1/2 cup	fresh Cilantro, chopped
10 oz	Ro-Tel Chopped Tomatoes with green chile (1 can)
14.5 oz	Muir Glen Fire Roasted Diced Tomatoes (1 can)
11	large Eggs
1 1/4 cups	Milk
1/4 cup	Heavy Cream
	Salt, to taste
Garnish
	Chili Powder
3	Limes, cut into wedges

Pre-heat oven to 350 F.

In a medium frying pan over a medium-high flame remove the chorizo from its casing and brown the on all sides, then reduce the flame to medium and break up the sausage.

Continue to fry until golden brown and broken into small chunks. Tip the pan up on a slight angle, scraping the sausage into the elevated part of the pan to help drain any excess grease.

Remove excess grease and discard.

In a small bowl dump the two cans of tomatoes together and stir to combine.

Mix the green onions and cilantro together into another bowl.

Heat 4 tortillas on a lightly buttered comal, or large flat griddle over medium flame to make them pliable, but not crispy.

Arrange tortillas evenly, covering the bottom of a large, high sided 3 quart covered casserole that has been sprayed with baker's no-stick.

Sprinkle 1/5 of the cheese, chorizo, green onions & cilantro and the tomatoes evenly over the tortillas.

Repeat this step four more times to form 5 layers of tortillas and filling. (If you have any of the green onions & cilantro or tomatoes left over use them in the Ranchero Sauce.)

Make two diagonal cuts through the stacked torts to form four separate "wedges".

Beat the eggs, milk, cream and salt together well with a whisk in a 4 cup glass measuring cup with a pour spout.

Pour the egg/milk mixture down the center of the two cuts you have made and all around the outer edge of the casserole.

Tap the sides of the casserole to make sure the eggs are well distributed.

This mixture should just cover the stack, so add a little more milk if necessary.

Dust top with chili powder and bake for 30 minutes, covered, at 350 F.

Remove the cover and continue to bake an additional 25 minutes.

The Stacked Huevos are done when the top is nicely browned and springs back to the touch.

Shut off the oven and cool the Huevos for 10 minutes inside the oven. Then continue to cool on a wire rack for 5 minutes more. The slow cooling prevents a serious deflation of the finished product.

Serve warm with a generous spoonful of Ranchero Sauce over the top, (recipe follows).

Black Bean and Pepper Variation: Omit the chorizo. Chop a red bell pepper, a roma tomato and a poblano chili. Saute for 5 minutes with the green onions. Open and drain a 3oz can of black olives and a 15oz of black beans. Construct the casserole as above, substituting the sauteed vegetables, olives and beans for the chorizo.

Heat a medium saucepan over a medium/high flame and melt the butter.

Add the onions, green & white, season with salt and toss to coat - sauté for 5 minutes.

Add the poblano chile and toss again, sauté for 5 minutes more.

Add the two cans of tomatoes and stir, bring to a boil, then reduce to simmer.

Continue to cook the sauce while stirring occasionally, until thickened, about 10 minutes.

Add the lime juice and cilantro, stir, and remove from heat.

Stir the sauce again and let stand for 5 minutes before serving.