Chilaquiles Rojos With Fried Eggs

1. 1
   prep · ~10 min

   Prep the chiles and tomatoes.

   1.Bring a saucepan of water to a boil over high heat.

   2.Stem, seed, and devein the dried guajillo and ancho chiles.

   3.Add chiles and whole tomatoes to the boiling water; simmer until chiles soften and tomatoes are tender (8-10 min).

   4.Drain, reserving 0.5 cup of the cooking liquid.

   TIPToasting the chiles in a dry skillet for 30 seconds per side before boiling deepens their smoky flavor.
2. 2
   mix · ~2 min

   Blend the red salsa.

   1.Transfer drained chiles and tomatoes to a blender.

   2.Add garlic, chopped onion, dried oregano, and the reserved cooking liquid.

   3.Blend until completely smooth. If too thick, add additional water 1 tbsp at a time until it coats the back of a spoon.

   4.Season with a pinch of salt.
3. 3
   fry · ~10 min

   Fry the tortilla chips.

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

   2.Working in batches, fry tortilla wedges until golden and crisp, about 2-3 minutes per batch.

   3.Drain on paper towels and set aside.

   TIPIf your tortillas are very fresh, leave them out uncovered for an hour to dry slightly — they fry crisper.
4. 4
   saute · ~7 min

   Cook the salsa.

   1.Discard all but 2 tsp of oil from the skillet.

   2.Return skillet to medium heat and carefully pour in the blended salsa (it will splatter).

   3.Cook the salsa, stirring occasionally, until it darkens in color and thickens slightly (5-7 min).

   TIPCook the salsa until the raw chile taste disappears — the color will shift from bright red to a deeper brick red.
5. 5
   mix · ~2 min

   Toss tortillas with salsa.

   1.Add the fried tortilla chips to the skillet with the cooked salsa.

   2.Gently fold until every chip is well coated.

   3.Cook for 1-2 minutes just until chips soften slightly at the edges but still hold their shape.

   TIPWork quickly — chilaquiles should be saucy with some crisp bits remaining, never fully soggy.
6. 6
   fry · ~4 min

   Fry the eggs.

   1.Heat a nonstick skillet with a little oil over medium heat.

   2.Crack eggs in gently and fry until whites are set with crispy edges, but yolks remain runny (3-4 min).

   3.Season eggs with a pinch of salt.
7. 7
   assemble · ~2 min

   Assemble the chilaquiles.

   1.Divide the chilaquiles among four plates.

   2.Top each with a fried egg, crumbled queso fresco, a drizzle of crema, and fresh cilantro.

   3.Serve immediately, while the chips still have texture.

   TIPServe with a side of refried beans or sliced avocado for a heartier plate.

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