Mexican Style 2 eggs topped with guacomole, pasilla chile sauce, Mexican cheese, and fresh cilantro served in a Mexican dish.

Mexican Style 2 eggs topped with guacomole, pasilla chile sauce, Mexican cheese, and fresh cilantro served in a Mexican dish.

To make the pasilla chili sauce: Place all the ingredients into a medium sized pot. First, bring it to a boil, and then let it simmer until cooked through, 20-25 minutes. Process the mixture (everything in the pod -both the peppers, tomatoes, and the juices) in a food processor in batches. Run it through a medium-mesh strainer. Place it back in the pot. At this point if it is too thick, you can adjust it to you liking by adding in some water. Allow it to simmer in low heat until you are ready to use it.

HUEVOS RANCHEROS WITH POSADA CORAZON’S PASILLA CHILE SAUCE
Serves 4
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Pasilla Chili Sauce
  1. 6 cups drinking water
  2. 4 dried pasilla chiles, washed, seeded, and cut into 2-inch pieces
  3. 4 roma tomatoes, washed and cut into smaller pieces
  4. 1 small onion, chopped (should be ½ cup chopped onion)
  5. 2 cloves of garlic
  6. 1 teaspoon salt
  7. ½ teaspoon black pepper, freshly ground
For the refried beans
  1. 1 tablespoon vegetable oil
  2. 1 medium onion, chopped
  3. 2 cloves of garlic, minced
  4. 2 (14 ounces) cans of black beans, rinsed
  5. ¾ cup vegetable stock (or chicken stock)
Salsa
  1. ½ cup chopped red onion
  2. 2 cloves of garlic, pressed through a garlic press
  3. 1 cup fresh cherry tomatoes, cut into smaller pieces
  4. 2 tablespoons cilantro, chopped
  5. 1 jalapeno, seeded and chopped into smaller pieces
  6. Juice of one lime
  7. ½ teaspoon salt (or more, to taste)
  8. ¼ teaspoon black pepper, freshly ground
Huevos Rancheros
  1. 8 homemade corn tortillas
  2. 8 large eggs
  3. 2 tablespoons of butter
  4. 1 ripe avocado, cut into small cubes
  5. ½ cup queso fresco, crumbled
  6. 1 lime, cut into wedges
  7. 2 tablespoons fresh cilantro, chopped
Instructions
  1. 1.To make the pasilla chili sauce: Place all the ingredients into a medium sized pot. First, bring it to a boil, and then let it simmer until cooked through, 20-25 minutes. Process the mixture (everything in the pod -both the peppers, tomatoes, and the juices) in a food processor in batches. Run it through a medium-mesh strainer. Place it back in the pot. At this point if it is too thick, you can adjust it to you liking by adding in some water. Allow it to simmer in low heat until you are ready to use it.
  2. 2.To make refried beans: Heat oil in a 10-inch non-stick skillet. Add in the onions and cook, stirring occasionally, until translucent, 8-9 minutes. Stir in the garlic and cook for 30 seconds. Transfer the beans and stock into the pan. Cook, stirring frequently for 5-8 minutes. When it is heated through, use a potato masher to mash the beans. Let it cook for 5 more minutes and take it off the heat. Put a lid on it and set aside until ready to use.
  3. 3.To make the salsa: Mix all the ingredients in a small bowl. Taste to make sure that it is well seasoned. Cover it with stretch film and set aside.
  4. 4.To assemble: Cook two eggs to your liking. While they are cooking, dip 2 corn tortillas in the warm pasilla sauce for 5-7 seconds. Using thongs, fish them out of the pot and place on a large plate, making sure they cover the whole plate. Generously spread 3-4 tablespoons of refried beans over the tortillas. Place the eggs on tortillas. Drizzle 3 tablespoons of the pasilla chile sauce over the eggs. Top them off with 3 tablespoons of salsa, sliced avocado cubes, and some crumbled queso fresco. To finish it up, sprinkle it with cilantro, salt and black pepper, and serve it with lime wedges. Repeat the same process 3 more times to serve 4 people.
Notes
  1. You can store the pasilla chile sauce in a mason jar tightly closed with a lid in the fridge. It will keep its freshness up to a week.
Adapted from www.foolproofliving.com
Mexipes https://www.mexipes.com/