Salsa Ranchera

Ingredients

• ½ ounce dried guajillo chilies, stemmed and seeded
• 6 ripe plum tomatoes
• 2 garlic cloves
• ¾ cup finely chopped onion
• 1 teaspoon ground cumin
• 1 green poblano chili, roasted, stemmed, seeded and diced
• Salt

About 1 quart

Preparation

1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
2. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
3. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

• For huevos rancheros, place two fried tortillas on a large plate, top with 1/2 cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken.