Scrambled Eggs With Salsa De Chile Pasilla

1. 1

   Remove veins, seeds and stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes.

2. 2

   Remove the chiles with a slotted spoon and drain on paper towel. In the same oil, saute the onions until translucent, but not golden, add the tomatillos for two more minutes, then add garlic until lightly browned.

3. 3

   Put the water into a blender jar add the tomatillo, garlic and onion mixure, and add crumbled chiles and salt. Pulse for a few seconds to a textured puree. Return the blended ingredients to the pan at medium heat, stirring occasionally and scraping the bottom of the pan, until the sauce has reduced and thickened a little--about 7 minutes. Salsa can be made ahead of time to let chiles soften and enhance flavor.

4. 4

   Crack eggs into a pre-heated oiled pan and quickly scramble. Add salsa de chile pasilla to taste and continue to scramble until done.

5. 5

   Serve with a bit of sour cream or crema mexicana.

* Per serving · 4 servings · Values may vary.

No additional tips available.