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Huevos Rancheros with Pasilla Salsa

How do you like your eggs? If you say “spicy, and Sunny Side Up” this is a great recipe for you!

Serves 4
Prep Time 10 mins
Cook Time 15 mins
Inactive Time 8 hrs (pre-soak chiles overnight)


  • 4 Cardenas Corn Tostadas
  • 4 Eggs
  • 1 Slice of an Onion (1/4 inch thick, chopped)
  • 4 Pasilla Dry Chiles (pre-soaked overnight in warm water)
  • 1 Garlic Clove
  • 1 Chicken Bouillon Cube
  • Refried Black Beans
  • Cardenas Queso Fresco
  • Salt and Pepper to Taste


  1. Remove the stems and seeds from your Pasilla Chiles (which have been pre-soaking in water overnight). In a medium sauce pan, bring 6 cups of water to a boil and add chiles, onions and garlic. Boil for 10 minutes.
  2. Once boiled, place the chiles, onions, garlic, and chicken bouillon cube into a blender. Add a cup of the hot chile stock and blend until smooth consistency. Strain the salsa if you'd like. Add salt and pepper to salsa blend and set aside in a small bowl.
  3. Cook your eggs, Sunny Side Up and set aside for assembling.
  4. Assemble your tostadas by spreading a layer of refried beans. Place the egg over the beans and top with with your Pasilla Salsa, and crumbled Queso Fresco.
  5. OPTIONAL: Garnish with a few sprigs of Cilantro and top with a small clump of Mexican Crema, or sour cream.
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