Chilaquiles Rojos

Ingredients

• 12 corn tortillas, cut into 6 wedges each (or 6 cups sturdy tortilla chips)
• 3 tbsp oil, plus more for the eggs
• For the sauce: 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 2 Roma tomatoes
• 1/4 white onion
• 2 cloves garlic
• 1 1/2 cups chicken broth
• 1 tsp salt
• 4 large eggs
• 1/2 cup crumbled queso fresco
• Mexican crema or sour cream, sliced red onion, cilantro and avocado, to serve

Steps

1. Heat the oven to 400°F. Toss the tortilla wedges with the oil on a sheet pan and bake 12 to 15 minutes, stirring once, until crisp.
2. Meanwhile, simmer the chiles, tomatoes, onion and garlic in water for 10 minutes. Drain and blend with the broth and salt until smooth.
3. Pour the sauce into a large skillet and simmer 5 minutes, until slightly thickened.
4. Fry the eggs in a little oil in a separate pan.
5. Add the chips to the sauce and toss for 1 minute, just until coated but still a bit crunchy.
6. Divide among plates and top with the eggs, queso fresco, crema, onion, cilantro and avocado. Serve right away.

TipToss the chips with the sauce at the very last minute; they go soft fast.