Wake up from the ordinary and try a delicious, authentic Mexican breakfast dish.
- 3 guajillo chiles stems removed and seeded
- 2 ancho chiles stems removed and seeded
- 3 chiles de arbol stems removed and seeded
- 1 tomato halved
- 3 cups water
- 1/2 onion chopped
- 3 cloves garlic
- salt to taste
- 16 corn tortillas cut into triangles
- canola oil for frying
- 4 large eggs
- 1/2 cup queso fresco crumbled, for serving
- 1/4 cup red onion diced, for serving
- 1 avocado sliced, for serving
- 2 tbsp fresh cilantro chopped, for serving
In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over high heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups of heated oil.
Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.