Chilaquiles Rojos

Ingredients

• 12corn tortillas — cut into triangles and fried crisp
• 6roma tomatoes — charred
• 4dried guajillo chiles — stemmed and seeded
• 2dried chiles de árbol
• 1/2white onion — charred
• 3 clovesgarlic — roasted
• 1 tspfine salt
• 1 cupcrema mexicana
• 200 g (7 oz)queso fresco — crumbled
• 1white onion — sliced into thin rings
• 4eggs — fried, to top each plate
• 1avocado — sliced
• 1 handfulfresh cilantro — chopped
• 3 tbspneutral oil

Method

1. Start by preparing the sauce. Remove the stems and seeds from 4 dried guajillo chiles and 2 dried chiles de árbol. In a medium saucepan, bring water to a boil and add the chiles, 6 roma tomatoes, and half of a white onion. Boil until the tomatoes are soft and the chiles are rehydrated, about 10 minutes. Drain the water and transfer the tomatoes, chiles, and onion to a blender. Add 3 cloves of garlic and 1 teaspoon of fine salt, then blend until smooth.
2. In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Carefully pour the blended sauce into the skillet. Fry the sauce, stirring occasionally, until it thickens slightly and deepens in color. The aroma will change from raw to a more roasted scent, indicating the sauce is ready. This should take about 8 to 10 minutes.
3. While the sauce is frying, prepare the tortillas. Cut 12 corn tortillas into quarters. In another large skillet, heat the remaining 1 tablespoon of neutral oil over medium heat. Working in batches, quickly pass the tortilla pieces through the hot oil, cooking them just until they are soft but not crispy. This should take about 10 to 15 seconds per batch. Remove and drain on paper towels.
4. Once all the tortillas are softened, gently fold them into the prepared sauce in the skillet. Stir to ensure each piece is well-coated with the sauce, but be careful not to break them apart. The tortillas should absorb some of the sauce but still retain a slight bite.
5. In a separate pan, fry 4 eggs sunny-side up or to your preference. The yolks should remain runny, adding richness to the dish when served.
6. To serve, divide the sauced tortillas among plates. Top each portion with a fried egg. Drizzle with 1 cup of crema mexicana, and sprinkle 200 g (7 oz) of crumbled queso fresco over the top. Garnish with thinly sliced rings of 1 white onion, slices of 1 avocado, and a handful of fresh cilantro leaves. Serve immediately while everything is still warm and inviting.