Ingredients:

  • 3 medium (300g) Roma tomatoes, halved
  • 3 dried Guajillo chilies (15g), stems and seeds removed
  • 2 cloves (6g) garlic, peeled
  • 1/2 medium (50g) white onion, chopped
  • 1 tbsp (15ml) vegetable oil
  • 1 cup (240ml) chicken or vegetable broth
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) dried oregano
  • 6 cups (150g) thick-cut corn tortilla chips
  • 2 tbsp (30ml) vegetable oil
  • 4 large (200g) eggs
  • 1/2 cup (60g) Queso Fresco, crumbled
  • 1/2 cup (120ml) Mexican crema
  • 1 small (100g) red onion, thinly sliced
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 medium (150g) avocado, sliced

Instructions:

  1. Sauté the aromatics. Heat 1 tbsp vegetable oil in your skillet over medium heat. Toss in the chopped white onion and garlic. Cook for about 3-5 minutes until they become translucent and smell sweet.
  2. Blister the vegetables. Add the halved Roma tomatoes and the dried Guajillo chilies to the pan. Stir them around for 5-7 minutes until the tomato skins blister and darken. This is where you get that deep, charred flavor.
  3. Blend the base. Carefully transfer the sautéed mixture into your blender. Pour in the chicken or vegetable broth. Blend on high until the mixture is velvety smooth. If it's too thick, add a splash more broth.
  4. Thicken the sauce. Pour the blended sauce back into the skillet. Stir in the salt and dried oregano. Simmer over medium heat for 8-10 minutes until the sauce thickens and looks like a rich glaze. It should coat the back of a spoon.
  5. Toss the chips. Increase the heat to medium high. Dump in the corn tortilla chips. Quickly fold them into the sauce for 60-90 seconds until every chip is coated but they still have a snap. Don't overdo it, or you'll have corn mush.
  6. Plate immediately. Divide the Chilaquiles Rojos into plates right away. The longer they sit in the pan, the softer they get.
  7. Fry the eggs. In a separate pan with 2 tbsp oil, fry your eggs. I prefer them sunny side up so the yolk creates its own sauce.
  8. Add the finishing touches. Top each serving with a fried egg. Drizzle with Mexican crema, sprinkle the crumbled queso fresco, and add the sliced red onions, sliced avocado, and chopped cilantro.