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Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce

Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce

Recipe for  Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce
Course Breakfast
Cuisine Mexican
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 Servings
Calories 534kcal


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


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.


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.


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