Huevos Rancheros with Posada Corazon’s Pasilla Chile Sauce

Huevos Rancheros with Posada Corazon’s Pasilla Chile Sauce

Huevos Rancheros with Posada Corazon’s Pasilla Chile Sauce features sunny-side-up eggs served on a bed of warm tortillas, topped with a rich, smoky pasilla chile sauce from Posada Corazon. This dish combines vibrant flavors and a hint of spice, perfect for a hearty and satisfying meal.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Mexican
Servings 4
Calories 534 kcal

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.

Nutrition

Calories: 534kcalCarbohydrates: 47gProtein: 21gFat: 31gSaturated Fat: 13gCholesterol: 353mgSodium: 1353mgPotassium: 992mgFiber: 11gSugar: 8gVitamin A: 420IUVitamin C: 38mgCalcium: 242mgIron: 4mg
Keyword Huevos Rancheros with Posada Corazon’s Pasilla Chile Sauce
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Article Categories:
Mexican Cuisine

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