Ingredients:

  • 4 pieces dried guajillo chiles, deseeded
  • 2 pieces dried arbol chiles
  • 3 medium roma tomatoes
  • 0.5 cup white onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp dried oregano
  • 12 medium corn tortillas, cut into triangles
  • 3 cups neutral oil for frying
  • 0.5 tsp fine salt
  • 4 large eggs
  • 0.5 cup queso fresco, crumbled
  • 0.25 cup Mexican crema
  • 0.25 cup white onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced

Instructions:

  1. Toast the dried guajillo and arbol chiles in a dry pan for 30 seconds until fragrant, then boil them with the roma tomatoes for 5 minutes until soft.
  2. Transfer the boiled chiles and tomatoes to a blender with chicken broth, oregano, and salt; blend until smooth.
  3. Heat 2 tbsp vegetable oil in a large cast iron skillet, sauté chopped onions and garlic until translucent, then pour in the blended sauce and simmer for 10 minutes until thickened into a glossy glaze.
  4. Heat neutral oil to 350°F (175°C) and fry tortilla triangles in batches until golden brown and floating; drain on paper towels and immediately season with fine salt.
  5. Increase sauce heat to medium-high, flash-toss the fried chips into the sauce to coat, and immediately remove from heat to maintain crunch.
  6. In a separate non-stick pan, fry 4 eggs to your preferred doneness.
  7. Plate the chilaquiles and top with fried eggs, crumbled queso fresco, Mexican crema, diced onion, chopped cilantro, and avocado slices.