Homemade Chilaquiles Rojos

Ingredients

• 7-8 vine ripe tomatoes, cores removed
• 1 yellow onion, peeled and roughly chopped
• 5 garlic cloves
• 2 serrano peppers, seeded
• 3 chiles de árbol, seeded
• 1 ancho chile, seeded
• 3 tbsp olive oil
• 1 1/2 tbsp dried epazote
• 1 cup vegetable stock
• 1 tbsp red wine vinegar
• 1 cup oil, for frying
• 20 corn tortillas
• 6 fried eggs
• Crumbled queso fresco, for serving
• Chopped fresh cilantro, for serving
• Sea salt and pepper to taste

Instructions

1. Preheat the oven to 450°F.
2. Add the tomatoes, onion, garlic, serrano peppers, chiles de árbol, and ancho chile to a sheet tray lined with parchment paper and coat with 3 tablespoons of olive oil.
3. Roast in the oven for 18-20 minutes. Remove the dried peppers after only 2-3 minutes so they don't dry out, and set them aside.
4. Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Season with red wine vinegar, salt, and pepper.
6. While the sauce is cooking, heat 1 cup of oil in a pan until it reaches about 350°F.
7. Cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes per batch.
8. Drain the fried tortilla chips on paper towels. Once all chips are done, transfer them to the sauce and coat completely, allowing them to soak up the sauce for about 3-5 minutes over low heat.
9. Fry eggs in the leftover oil from the tortillas until cooked to your desired doneness.
10. Serve the chilaquiles topped with fried eggs and garnish with crumbled queso fresco and fresh cilantro.