Sunday Brunch: Huevos Rancheros
Recipe type: Breakfast
For the Pasilla Chile Sauce:
  • 4 cups water
  • 3 fresh pasilla chiles, washed, seeded, and cut into 2-inch pieces
  • 4 roma tomatoes, washed and cut into fourths
  • ½ large red onion, chopped (should be ½ cup chopped onion)
  • 2 cloves of garlic
  • Salt to taste
For the salsa:
  • ½ large red onion
  • 1 tbsp minced garlic
  • 1 cup diced tomatoes
  • 1 jalapeno, seeded and diced
  • Juice of one lime
  • ½ tsp salt (or more, to taste)
For the huevos rancheros:
  • 8 homemade corn tortillas
  • 8 large eggs
  • 2 tablespoons of butter
  • 1 ripe avocado, sliced
  • 2 large zucchinis, sliced and roasted (I like to drizzle them with olive oil, sprinkle with salt, and then bake at 425 for 15-18 minutes)
  • ½ cup cojita cheese, crumbled
  • 1 lime, cut into wedges
  • Refried beans (canned, or your favorite recipe)
  • Green onions, chopped
To make the pasilla chili sauce:
  1. Place all the ingredients into a medium sized pot on medium-high heat.
  2. Bring mixture it to a boil, and lower the heat and let it simmer until cooked through, about 20-25 minutes.
  3. Scoop your vegetables out of the pot and into a blender, along with 2 cups of the water it was boiled in. Puree until smooth.
  4. Pour pureed mixture back in the pot. If the mixture is too thick for your liking, add more of the boiling water until your desired consistency is reached.
  5. Allow mixture to simmer on low heat until you are ready to use it.
To make the salsa:
  1. Add all the ingredients to a small bowl and stir to mix.
  2. Taste to make sure that it is seasoned to your tastes (salt, etc.).
  3. Cover and refrigerate until you are ready to serve.
To assemble your huevos rancheros:
  1. Cook two eggs to your liking.
  2. While they are cooking, warm your tortillas in the oven or microwave.
  3. Place one or two on a large plate.
  4. Generously spread refried beans over the tortillas.
  5. Place sliced avocado and roasted zucchini slices on top of the beans.
  6. Top off tortillas with your eggs.
  7. Drizzle everything with more pasilla chile sauce.
  8. Spoon some salsa on top.
  9. Sprinkle with crumbled cheese and green onions.
  10. Season with salt/pepper to taste.
  11. Repeat the same process 3 more times to serve 4 people.
  12. Serve, and enjoy!
Recipe by Just Putzing Around the Kitchen at