Chilaquiles

Steps

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1. 1
   In a medium to large skillet, prepare 6 guajillo chiles by removing seeds and stems, roughly smash a few garlic cloves, and dice 1 yellow onion into rough pieces.
   ≈0:06
2. 2
   Add the chilies, onion, and garlic to the pan, cover with about an inch of water, and bring to a boil over high heat. Simmer for 10–15 minutes until the chilies are tender and the color deepens.
   ≈1:05
3. 3
   Remove from heat, strain the mixture through a colander into a heatproof bowl, reserving the liquid. Transfer the solids to a blender, add 1/2 cup of the reserved cooking liquid and 1.5 teaspoons of salt, and blend until completely smooth.
   ≈2:38
4. 4
   Cut 15 corn tortillas into strips or triangles. In the same skillet, heat about half an inch of oil to 350°F (175°C). Fry the tortilla pieces in a single layer for about 30 seconds per side until golden at the edges. Remove and immediately season with salt.
   ≈4:17
5. 5
   Pour the red sauce into the skillet and heat until steaming. Add the fried tortilla chips back in, gently toss to coat evenly with the sauce while keeping them crispy.
   ≈7:10
6. 6
   Transfer the chilaquiles to a plate or serve directly from the pan. Top generously with sliced avocado, crumbled queso fresco, drizzles of crema, sliced onion, and fresh cilantro. Top with fried eggs if desired.
   ≈8:03