Ingredients:

  • 12 corn tortillas, cut into triangles
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 3 medium tomatoes, halved
  • 2 dried Guajillo chiles, stemmed and seeded
  • 2 cloves garlic, peeled
  • 1/2 medium onion, chopped
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 4 large eggs
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup Mexican crema
  • 1 bunch fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tortilla triangles in a single layer and fry until golden-brown and rigid. Remove and sprinkle with salt immediately.
  2. In the same skillet, sauté the chopped onions and garlic until translucent. Add the tomatoes and dried chiles, cooking until the tomato skins blister and darken.
  3. Transfer the sautéed mixture to a blender with the chicken broth and dried oregano; blend until velvety smooth.
  4. Return the sauce to the skillet and simmer for 5 minutes until it thickens slightly.
  5. Fold the fried chips into the simmering sauce and stir gently for 1–2 minutes until coated but still firm.
  6. Fry the eggs in a separate pan (or in wells created in the chilaquiles) until the whites are set but the yolks remain liquid.
  7. Slide the eggs atop the chips and garnish with Cotija cheese, Mexican crema, and chopped cilantro. Serve with lime wedges.