Chilaquiles with a Fried Egg Recipe

INGREDIENTS

For the Tortilla Chips:

• 30 small corn tortilla chips
• 1 cup corn oil

For the Red Sauce:

• 2 dried guajillo peppers
• 1 dried ancho chili
• 2 small tomatoes
• 2 cloves garlic
• 1 teaspoon salt

For the Chilaquiles:

• 2 tablespoons oil
• 1 cup red sauce or more to taste
• 2 cups tortilla chips
• 1 to 2 eggs

Garnish:

• ¼ cup radish sliced
• ¼ cup cilantro chopped
• ¼ cup queso fresco
• 1 tablespoon Mexican crema
• ¼ cup pickled red onions

INSTRUCTIONS

For the Tortilla Chips:

1. Cut tortillas into quarters, add into a pan with oil over medium heat in small batches.
2. Pull when light golden brown and no longer can be bent.
3. Salt immediately.
4. Store in an airtight container or bag until ready to serve.

For the Red Sauce:

1. Toast peppers and tomatoes in a pan over medium heat until tomato is charred, and pepper is fragrant.
2. Add 1 cup water to the pan; reduce to a simmer and cover. Let cook for 5 minutes.
3. Add tomatoes and peppers into a blender with 1 cup of fresh water, garlic cloves and salt. Blend until smooth.
4. Store in an airtight container until ready to use.

For the Chilaquiles:

1. Add 2 tablespoon oil to a pan and add about 1 cup of your red sauce and let simmer for 1 to 2 minutes stirring occasionally.
2. Toss in 2 cups of chips, making sure they’re evenly coated.
3. Add more sauce as needed until desired consistency is reached.
4. Transfer to a plate, cook eggs in a small frying pan, and top over chilaquiles.
5. Add garnishes, serve, and enjoy!