After returning from the Yucatán, Matt and I decided to try our hands at a dish we enjoyed while we were in Merida: huevos poblanos.

Huevos poblanos is the kind of dish that has a million variations – it’s got space for broad interpretations. For our version, we made a thick sauce and scrambled the eggs. See the result below:

Poblano salsa:
2 poblanos
1 white onion
1 clove garlic
Roast poblanos until the skins are charred. Put them in a bag, and let them steam for a few minutes. In the mean time, sauté the onion in olive oil until it is transparent. Peel the poblanos, cut open, and remove seeds. Put the poblanos, sautéed onions, and garlic into a food processor, and puree. Season to taste.

Refried Black Beans:
1 can black beans
1 tbsp butter
1/2 tsp cumin
1 tsp red chili flakes
Heat butter and garlic over medium high heat in a saucepan for 30 seconds. Add beans and cumin, and mash while heating. When desired consistency is reached, enjoy!