Chilaquiles Rojos

Ingredients

• 4 dried guajillo chiles, seeded
• 2 Roma tomatoes
• 1/2 onion
• 2 cloves garlic
• 1 cup chicken stock
• 12 corn tortillas, cut into triangles and fried (or store-bought chips)
• 1/2 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 2 fried eggs, per serving
• Sliced onion and cilantro, for garnish

Instructions

1. 1Boil guajillo chiles, tomatoes, onion, and garlic until softened, about 10 minutes.
2. 2Blend with chicken stock until smooth, then strain and simmer 10 minutes.
3. 3Add the fried tortilla chips to the sauce and toss gently to coat, just until softened but not mushy.
4. 4Transfer to plates and drizzle with crema.
5. 5Top with queso fresco, sliced onion, and cilantro.
6. 6Serve immediately, each portion topped with a fried egg.

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