Ingredients:

  • 12 corn tortillas
  • 2 tablespoons vegetable oil
  • Salt, to taste
  • 8 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Salt, to taste
  • 2 cups shredded cooked chicken
  • 1 cup crumbled queso fresco or cotija cheese
  • 4 large eggs
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup chopped cilantro
  • Optional: Sliced avocado, pickled onions, hot sauce

Instructions:

  1. Cut tortillas into wedges. Fry in hot oil until crispy and golden brown. Drain on paper towels and season with salt.
  2. Soak dried chiles in hot water until softened.
  3. Blend rehydrated chiles with a little of their soaking liquid until smooth. Sauté onion and garlic in oil. Add blended chile mixture, diced tomatoes, cumin, oregano, sugar, and salt. Simmer until thickened.
  4. Add tortilla chips to the salsa and gently toss to coat. Cook until the chips soften slightly but still retain some crispness.
  5. Fry eggs to your desired doneness.
  6. Top chilaquiles with shredded chicken, crumbled cheese, a fried egg, crema/sour cream, and cilantro. Garnish with desired toppings.