Mexican Chilaquiles Rojos with Fried Eggs and Crumbled Cotija

Ingredients

• 8 oz thick corn tortilla chips (or 8 stale corn tortillas, cut and fried)
• 4 large eggs
• 2 tbsp vegetable oil (for eggs)
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 can (14 oz) fire-roasted diced tomatoes
• 1/2 white onion, roughly chopped
• 3 cloves garlic
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 cups chicken broth
• Salt to taste
• 3 oz cotija cheese, crumbled
• 1/2 cup Mexican crema or sour cream
• 1/2 white onion, thinly sliced (for garnish)
• Fresh cilantro leaves
• Sliced jalapeño and lime wedges for serving
• Refried beans and avocado slices (optional)

Instructions

1. Toast dried chiles in a dry skillet over medium heat, 30 seconds per side until fragrant. Soak in boiling water for 15 minutes until softened.
2. Blend soaked chiles with fire-roasted tomatoes, onion, garlic, cumin, oregano, and 1 cup broth until completely smooth.
3. Strain the sauce through a medium sieve into a wide skillet. Add remaining broth and bring to a simmer over medium heat. Cook 10 minutes until slightly thickened. Season with salt.
4. Add tortilla chips to the simmering sauce. Fold gently with a spatula to coat every chip — work quickly so chips absorb the sauce but retain some texture, about 2 minutes.
5. Fry eggs sunny-side up in a separate pan with a little oil until whites are set but yolks are still runny.
6. Divide saucy chilaquiles among plates. Top each serving with a fried egg.
7. Finish with cotija, crema drizzled in circles, raw onion slices, cilantro, and jalapeño. Serve immediately with lime wedges.