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Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce
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Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce

Recipe for  Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Breakfast
Cuisine: Mexican
Servings: 4 Servings
Author: Aysegul Sanford

Ingredients

For the Pasilla Chili Sauce:

  • 6 cups water
  • 4 dried pasilla chiles washed, seeded, and cut into 2-inch pieces
  • 4 roma tomatoes washed and cut into smaller pieces
  • 1 small onion chopped (should be 1/2 cup chopped onion)
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground

For the refried beans:

  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 2 (14 ounces) cans of black beans, rinsed
  • 3/4 cup vegetable stock or chicken stock

For the salsa:

  • 1/2 cup chopped red onion
  • 2 cloves of garlic pressed through a garlic press
  • 1 cup fresh cherry tomatoes cut into smaller pieces
  • 2 tablespoons cilantro chopped
  • 1 jalapeno seeded and chopped into smaller pieces
  • Juice of one lime
  • 1/2 teaspoon salt or more, to taste
  • 1/4 teaspoon black pepper freshly ground

For the huevos rancheros:

  • 8 homemade corn tortillas
  • 8 large eggs
  • 2 tablespoons of butter
  • 1 ripe avocado cut into small cubes
  • 1/2 cup queso fresco crumbled
  • 1 lime cut into wedges
  • 2 tablespoons fresh cilantro chopped

Instructions

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 pot - 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.

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.

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.

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

Note: 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.

Nutrition

Calories: 534kcal | Carbohydrates: 47g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 353mg | Sodium: 1353mg | Potassium: 992mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4207IU | Vitamin C: 38mg | Calcium: 242mg | Iron: 4mg

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