Chilaquiles Rojos

Instructions

1. 1

   Toast the chiles

   Remove the stems and seeds from the guajillos. Toast them in a dry skillet over medium heat for about 15 seconds per side, just until fragrant. Add the chile de árbol too, if using.

2. 2

   Soften the chiles

   Cover the chiles with hot water and let them soften for 10 minutes.

3. 3

   Blend the salsa

   Drain the chiles and blend them with the tomatoes, white onion, garlic, broth, and salt until smooth.

4. 4

   Cook the salsa

   Heat the oil in a wide skillet over medium heat. Pour in the salsa and cook for 7 to 10 minutes, stirring occasionally. It should darken slightly and thicken enough to coat a chip. Taste for salt.

5. 5

   Fry the eggs

   Fry the eggs however you like them; sunny-side up or over-easy works best.

6. 6

   Add the chips

   Add the tortilla chips to the salsa and fold them through for about 30 seconds. Stop sooner for crisp chilaquiles and leave them another minute if you prefer them softer.

7. 7

   Assemble

   Divide between two plates. Add the eggs, crema, queso fresco, red onion, and cilantro. Add avocado if you have it.

8. 8

   Serve

   Serve immediately.