Ingredients:

  • 12 corn tortillas (6-inch diameter), cut into quarters
  • Vegetable oil, for frying
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2-3 dried chile guajillo peppers, stemmed, seeded, and rehydrated
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/4 cup chopped cilantro
  • 1/2 cup Mexican crema or sour cream
  • 2-4 fried eggs (optional)
  • Diced avocado, for serving (optional)

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla quarters in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain and sprinkle with salt.
  2. In the same pot, heat 2 tablespoons of vegetable oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add the rehydrated guajillo peppers to the pot with the onions and garlic. Pour in the crushed tomatoes, oregano, cumin, and sugar. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Alternatively, blend the softened onions, garlic, rehydrated peppers and spices in a blender and return to the pot.
  4. Add the tortilla chips to the pot with the simmering salsa. Toss gently to coat the chips evenly. Cook for 2-3 minutes, or until the chips have softened slightly but still retain some crispness.
  5. Divide the chilaquiles among plates. Top with crumbled queso fresco, chopped cilantro, Mexican crema, and a fried egg (if using). Add diced avocado, if desired. Serve immediately.