INGREDIENTS 4 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 Queso Fresco Salt and Pepper to Taste
PREPARATION 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. 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. Cook your eggs, Sunny Side Up and set aside for assembling. 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. OPTIONAL: Garnish with a few sprigs of Cilantro and top with a small clump of Mexican Crema, or sour cream.