Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce

For the Pasilla Chili Sauce:

• 6 cups water
• 4 dried pasilla chiles washed, seeded, and cut into 2-inch pieces
• 4 roma tomatoes washed and cut into smaller pieces
• 1 small onion chopped (should be 1/2 cup chopped onion)
• 2 cloves of garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

For the refried beans:

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 2 cloves of garlic minced
• 2 (14 ounces) cans of black beans, rinsed
• 3/4 cup vegetable stock or chicken stock

For the salsa:

• 1/2 cup chopped red onion
• 2 cloves of garlic pressed through a garlic press
• 1 cup fresh cherry tomatoes cut into smaller pieces
• 2 tablespoons cilantro chopped
• 1 Jalapeño seeded and chopped into smaller pieces
• Juice of one lime
• 1/2 teaspoon salt or more, to taste
• 1/4 teaspoon black pepper freshly ground

For the huevos rancheros:

• 8 homemade corn tortillas
• 8 large eggs
• 2 tablespoons of butter
• 1 ripe avocado cut into small cubes
• 1/2 cup queso fresco crumbled
• 1 lime cut into wedges
• 2 tablespoons fresh cilantro chopped