Chilaquiles

Ingredients

• 1 clove garlic
• 9 guajillo chiles, (rinsed, stemmed, and seeded)
• 2 árbol chiles, (rinsed and stemmed (optional))
• Water, (as needed)
• 1 Roma tomato
• ¼ medium white onion
• 1 ½ teaspoons kosher salt, (plus more as needed)
• 12 corn tortillas
• 1 ½ teaspoons vegetable oil, (plus more for frying)
• Cotija cheese
• Chopped cilantro
• Thinly sliced white onions
• Mexican crema or sour cream
• Fried eggs

Steps

1. 1

   In a medium pot, add the guajillo chiles, árbol chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

2. 2

   Using a slotted spoon, transfer the softened chiles to a blender. Add 1 ½ cups fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids.

3. 3

   Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set it aside.

4. 4

   Fill a large sauté pan or deep skillet with about 2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)

5. 5

   Working in batches, add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining tortilla wedges.

6. 6

   In a separate sauté pan or skillet, heat 1 ½ teaspoons of vegetable oil. Pour in the salsa roja and cook for 3 minutes, stirring occasionally.

7. 7

   Remove the pan from the heat and add in the fried tortilla chips. Gently toss them together to coat.

8. 8

   Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.