Chilaquiles Rojos

Ingredients:

Salsa Roja:
7 chiles guajillo, seeds removed
3 chiles de arbol, seeds removed
3 tomatillos (about 5 oz)
2 cups chicken broth, divided
2 cloves garlic
1 tsp cumin seeds
1/4 tsp dried Mexican oregano
1 tbsp vegetable oil
1 fresh sprig epazote or cilantro

Chilaquiles:
12 Guerrero White Corn Tortillas, each cut into 6 to 8 wedges
Vegetable oil
4 eggs, fried
1 avocado, halved, pitted, peeled and sliced
1/2 cup sour cream
1/2 cup diced white onion
1/2 cup chopped fresh cilantro
1/2 cup crumbled queso fresco

how to make it:

1. Salsa Roja: Bring 4 cups water to a boil in medium saucepan. Add chiles quajillo and chiles de arbol. Reduce heat to medium. Cook for 10 to 12 minutes or until softened and tender. Stir in tomatillos. Cook for 3 to 5 minutes or until tomatillos lose their bright green color. Remove chilies and tomatillos from water.

2. In blender, place cooked chilies and cooked tomatillos, garlic, cumin and oregano. Puree with 1 cup broth until smooth; set aside.

3. Heat oil in medium saucepan set over medium heat. Stir in blended mixture; bring to a boil. Reduce heat to medium low. Stir in epazote or cilantro. Cook for 15 to 20 minutes or until sauce is thickened slightly and flavors marry. Remove epazote or cilantro sprig.

4. Chilaquiles: Heat high-sided skillet filled with 2-inches of oil over medium heat until it starts to boil.  Working in batches, drop tortilla wedges into hot oil so that they are submerged in oil. Fry for 2 to 3 minutes or until golden brown all over. Transfer to parchment paper-lined tray and cool completely. (They will crisp up further as they cool.)

5. Reheat sauce to a simmer. Remove from heat. Gently toss chips with sauce until coated with sauce until absorb most of the sauce.

6. Divide among 4 plates. Top each with fried egg. Garnish with avocado, sour cream, onion, cilantro and cotija cheese.

Tip: Serve with 2 fried eggs per serving if preferred.