Chilaquiles Rojos

1. 1
   prep

   Prepare the tortillas.

   1.Cut each corn tortilla into 8 triangular wedges.

   2.Spread the wedges out on a baking sheet in a single layer. Let them sit uncovered for 30-60 minutes to dry slightly, or use day-old tortillas.

   TIPSlightly stale tortillas fry better — they absorb less oil and stay crispier longer in the salsa.
2. 2
   boil · ~10 min

   Simmer the chilis and tomatoes.

   1.Remove stems and seeds from the dried guajillo and ancho chilis.

   2.Place chilis, quartered tomatoes, and peeled garlic cloves in a medium saucepan.

   3.Add enough water to cover everything. Bring to a boil, then reduce heat and simmer for 10 minutes until chilis are soft and pliable.
3. 3
   mix · ~5 min

   Blend the red salsa.

   1.Using a slotted spoon, transfer the softened chilis, tomatoes, and garlic to a blender.

   2.Add the roughly chopped half onion, dried oregano, ground cumin, black pepper, and 0.25 teaspoon salt.

   3.Pour in 0.5 cup of the cooking liquid and blend until completely smooth.

   4.Taste and adjust seasoning. Set salsa aside.

   TIPBlend until totally smooth — a grainy salsa won't coat the chips evenly.
4. 4
   fry · ~12 min

   Fry the tortilla chips.

   1.Heat 0.75 cup oil in a large skillet over medium-high heat until shimmering (about 350°F).

   2.Fry tortilla wedges in batches, a single layer at a time, for 2-3 minutes until golden and crisp.

   3.Use tongs to transfer chips to a paper towel-lined plate. Sprinkle with a pinch of salt while hot.

   4.Repeat with remaining tortilla wedges. Carefully discard or reserve most of the frying oil, leaving only 1 tablespoon in the skillet.

   TIPDon't crowd the pan — overcrowding drops oil temperature and makes chips greasy.
5. 5
   simmer · ~7 min

   Simmer the salsa and coat the chips.

   1.In the same skillet with the reserved 1 tablespoon oil, carefully pour in the blended red salsa. It will sizzle.

   2.Bring the salsa to a simmer over medium heat. Cook for 5 minutes, stirring occasionally, until slightly thickened and deepened in color.

   3.Add the fried tortilla chips to the skillet and gently fold them into the salsa until evenly coated.

   4.Simmer for 1-2 minutes only — just long enough for the chips to soften slightly while still holding their shape.

   TIPDon't over-simmer the chips. They should be tender with a bit of chew, not mushy. The salsa does the work fast.
6. 6
   fry · ~3 min

   Fry the eggs.

   1.In a separate nonstick skillet, heat a small drizzle of oil over medium heat.

   2.Crack eggs into the skillet, season with remaining salt, and fry sunny-side up until whites are set but yolks are still runny, about 3 minutes.

   TIPCook eggs while the salsa simmers so everything finishes at the same time. Runny yolks create a rich sauce when broken.
7. 7
   assemble · ~2 min

   Plate the chilaquiles.

   1.Divide the chilaquiles among four plates.

   2.Top each serving with a fried egg.

   3.Scatter the sliced onion, sliced radishes, and chopped cilantro over the top.

   4.Drizzle generously with crema and finish with crumbled queso fresco.
8. 8
   serve

   Serve immediately.

   Bring plates to the table right away while the chips are still warm and the eggs are runny. Accompany with refried beans or sliced avocado on the side if desired.

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