Chilaquiles Rojos

Ingredients

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cups hot water
• 2 medium tomatoes, quartered
• 1/4 medium white onion, plus more sliced for garnish
• 2 cloves garlic
• 1 teaspoon salt, plus more to taste
• 3 tablespoons vegetable oil, divided
• 8 cups tortilla chips (store-bought or homemade, sturdy corn chips)
• 4 large eggs
• 1/3 cup Mexican crema or sour cream, thinned with 1 tablespoon water
• 1/3 cup crumbled queso fresco or cotija cheese
• 2 tablespoons chopped fresh cilantro

Nutrition (estimated per serving)

Method

1. Heat a dry skillet over medium heat, about a 5 out of 10 dial setting, and toast the guajillo and ancho chiles for 20 to 30 seconds per side, pressing gently with a spatula, until fragrant and slightly puffed; watch closely since chiles burn quickly and burnt chiles taste bitter.
2. Place the toasted chiles in a heatproof bowl and cover with the 2 cups hot water. Let them soak for 15 minutes until softened and pliable.
3. While the chiles soak, place the quartered tomatoes, 1/4 onion, and 2 garlic cloves in the same dry skillet over medium heat and char them for 8 to 10 minutes, turning occasionally, until they develop black spots on several sides; this adds a smoky depth to the sauce.
4. Drain the softened chiles, discarding the soaking liquid, and add them to a blender along with the charred tomatoes, onion, and garlic, plus 1/2 cup fresh water and the 1 teaspoon salt.
5. Blend on high for 1 to 2 minutes until completely smooth; if the blender struggles, add a splash more water, but keep the sauce fairly thick.
6. Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Carefully pour in the blended sauce (it may splatter, so pour slowly and stand back slightly) and stir.
7. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until it darkens slightly and thickens enough to coat the back of a spoon. Taste and add more salt if needed.
8. While the sauce simmers, fry the eggs: heat the remaining 1 tablespoon oil in a separate nonstick skillet over medium heat, crack in the eggs (working in batches if needed), and cook for 2 to 3 minutes until the whites are fully set and opaque and the edges are lightly crisp, keeping the yolks runny, or longer if you prefer firmer yolks. Set the fried eggs aside on a plate.
9. Once the sauce is ready, reduce heat to low and add the 8 cups tortilla chips directly into the skillet with the sauce.
10. Using a spatula, gently toss and fold the chips in the sauce for about 1 to 2 minutes, just until they are evenly coated and slightly softened at the edges but still have some bite in the center; over-mixing or leaving them too long will turn them completely mushy, so work quickly and serve right away.
11. Divide the sauced chips among 4 plates immediately.
12. Top each plate with a fried egg, a drizzle of the thinned crema, a sprinkle of the crumbled queso fresco, sliced onion, and chopped cilantro.
13. Serve immediately while the chips still have some crunch remaining; chilaquiles continue to soften the longer they sit, so this is not a dish to prepare ahead of time.

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