2 tablespoons fresh cilantro, chopped, for serving
Nutrition Info
Calories 579
Fat 29g
Carbs 61g
Fiber 13g
Sugar 5g
Protein 22g
How to Make It
1. Step
In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
2. Step
Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
3. Step
Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
4. Step
Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
5. Step
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.
6. Step
Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
