Chilaquiles Rojos

Ingredients

• 12 corn tortillas, cut in 6 wedges each
• 1/2 cup vegetable oil
• 4 dried guajillo chiles, stemmed and seeded
• 1 dried chile de arbol
• 3 Roma tomatoes
• 1/4 white onion
• 2 cloves garlic
• 1 1/2 cups vegetable stock
• 1 tsp kosher salt
• 4 large eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• Thinly sliced red onion and cilantro for serving

Method

1. Fry the tortilla wedges in the oil in batches over medium-high heat until crisp, drain on paper towels and sprinkle with a little of the salt.
2. Toast the chiles in a dry skillet a few seconds per side, then soak in hot water for 10 minutes.
3. Blend the drained chiles, tomatoes, onion, garlic and stock until smooth.
4. Pour off all but 1 tbsp of the oil, add the sauce and remaining salt and simmer 5 minutes until slightly thickened.
5. Fry the eggs in another skillet to your liking.
6. Toss the chips in the simmering sauce just until coated and serve right away, topped with the eggs, queso fresco, sour cream, onion and cilantro.

Notes