foolproofliving

To make the pasilla chili sauce:
1 Place all the ingredients into a medium sized pot.
2 First, bring it to a boil, and then let it simmer until cooked through, 20-25 minutes.
3 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.
4 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.
5 Allow it to simmer in low heat until you are ready to use it.
To make refried beans:
1 Heat oil in a 10-inch non-stick skillet.
2 Add in the onions and cook, stirring occasionally, until translucent, 8-9 minutes.
3 Stir in the garlic and cook for 30 seconds.
4 Transfer the beans and stock into the pan.
5 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.
6 Put a lid on it and set aside until ready to use.
To make the salsa:
1 Mix all the ingredients in a small bowl.
2 Taste to make sure that it is well seasoned.
3 Cover it with stretch film and set aside.
To assemble:
1 Cook two eggs to your liking.
2 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.
3 Generously spread 3-4 tablespoons of refried beans over the tortillas.
4 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.
5 To finish it up, sprinkle it with cilantro, salt and black pepper, and serve it with lime wedges.
6 Repeat the same process 3 more times to serve 4 people.