Huevos Rancheros with Posada Corazon's Pasilla Chile Sauce

For the Pasilla Chili Sauce:

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

For the refried beans:

• 1 tablespoon vegetable oil
• 1 onion chopped, medium
• 2 cloves garlic minced
• 2 black beans canned, rinsed
• 3/4 cup vegetable stock or chicken stock

For the salsa:

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

For the huevos rancheros:

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