Salsa Ranchera y Huevos Rancheros

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times 

Yield: About 1 quart

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt

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.

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.

Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

This sauce can be used to prepare Huevos Rancheros. Simply heat oil in a skillet. Fry corn tortillas for a few seconds. Place on towels to drain and cover to keep warm. Heat the salsa in a small saucepan. Meanwhile, in the same skillet, fry the eggs. Place each tortilla on a plate. When eggs are cooked, place each one on a tortilla. Cover with salsa.