Chilaquiles rojos

Ingredients

• 12 corn tortillas, cut in triangles
• Oil for frying
• 4 Roma tomatoes
• 2 guajillo chiles, seeded
• 1 chile de árbol
• 1/4 onion, 1 garlic clove
• Crema, queso fresco, sliced onion, cilantro
• 4 eggs (optional)

Method

1. 1

   Fry the tortilla pieces until crisp and drain (or use good store-bought totopos).

2. 2

   Toast the chiles briefly, then boil with tomatoes, onion and garlic for 10 minutes.

3. 3

   Blend with a little cooking water, strain, and simmer in a spoon of oil for 5 minutes. Salt.

4. 4

   Toss the chips in the salsa just before serving — they should soften a bit but keep some crunch.

5. 5

   Top with crema, crumbled queso fresco, onion, cilantro and a fried egg.