Chilaquiles Rojos

Ingredients

US measurements with metric in parentheses.

• 12 corn tortillas, cut into wedges (or 8 oz / 225 g tortilla chips)
• ¼ cup (60 ml) vegetable oil
• 1 can (14.5 oz / 410 g) fire-roasted tomatoes
• 2 dried guajillo chiles, stemmed, seeded and soaked (or 1 tbsp chili powder)
• ¼ onion
• 2 cloves garlic
• ½ cup (120 ml) chicken or vegetable broth
• ½ tsp (3 g) salt
• 4 eggs, fried
• ½ cup (60 g) crumbled queso fresco
• Mexican crema or sour cream, cilantro, sliced onion to serve

Instructions

1. Fry the tortilla wedges in batches in hot oil 2 to 3 minutes until crisp. Drain on paper towels and sprinkle with salt (skip if using chips).
2. Blend the tomatoes, chiles, onion, garlic, broth and salt until smooth.
3. Simmer the salsa in a large skillet 8 minutes until thickened slightly.
4. Add the chips and toss gently 30 to 60 seconds so they are coated but still partly crisp.
5. Top with fried eggs, queso fresco, crema, cilantro and onion and serve immediately.