Chilaquiles Rojos

Ingredients

• 12 corn tortillas
• ½ cup vegetable oil
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 3 garlic cloves
• ½ white onion
• ½ cup canned diced tomatoes
• 1½ cup chicken broth
• ½ tsp salt
• 4 oz queso fresco
• 4 eggs
• ½ cup sour cream (optional)
• ¼ cup cilantro (optional)

Steps

1. Cut tortillas into quarters. Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla pieces in batches until golden and crisp, then remove and drain on paper towels. Season with a pinch of salt.
2. Remove stems and seeds from dried chiles. Boil chiles, garlic, and half an onion in water until softened, about 10 minutes. Drain and blend with diced tomatoes, chicken broth, and salt until smooth.
3. Strain the chile sauce through a fine-mesh sieve into a clean saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
4. Add the fried tortilla chips to the simmering sauce, tossing gently to coat. Cook for 2-3 minutes until the chips are softened but still have some bite.
5. While the chilaquiles simmer, fry four eggs to your desired doneness.
6. Divide the chilaquiles among four plates. Crumble queso fresco over each serving. Top with a fried egg.
7. Garnish with a dollop of sour cream and fresh cilantro, if desired, and serve immediately.