Ingredients
3guajillo chiles,stems removed and seeded
2ancho chilies,stems removed and seeded
3chiles de árbol,stems removed and seeded
1tomato,halved
3cupswater
½onion,chopped
3garlic cloves
salt,to taste
16corn tortillas,cut into triangles
canola oil,for frying
4large eggs
½cupqueso fresco,crumbled, for serving
¼cupred onion,diced, for serving
1avocado,sliced, for serving
2tbspfresh cilantro,chopped, for serving
Preparation
In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil. Cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups of heated oil.
Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
Serve immediately, and enjoy!
