Chilaquiles Rojos

Ingredients

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 medium Roma tomatoes
• 1/4 white onion, plus extra thinly sliced for topping
• 2 garlic cloves
• 1 1/2 cups (360ml) water or chicken broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon dried Mexican oregano
• 2 tablespoons vegetable oil, for frying the salsa
• 12 corn tortillas, cut into sixths, or 6 cups store-bought thick tortilla chips
• vegetable oil, about 1/2 inch deep, for frying the tortillas
• 1/2 cup (60g) crumbled queso fresco, for topping
• 1/4 cup Mexican crema or sour cream, for topping
• 1 avocado, sliced, for topping
• fresh cilantro leaves, for topping

Before you cook

• Stem and seed the guajillo and ancho chiles, tearing them into flat pieces
• Cut the corn tortillas into sixths if making your own chips, using tortillas that are a day old or slightly stale so they crisp well
• Peel the garlic cloves and roughly chop the onion
• Line a plate with paper towels for draining the fried chips
• Set out the toppings: queso fresco, sliced onion, cilantro, avocado, and crema

Steps

1. Heat a dry skillet or comal over medium heat and toast the guajillo and ancho pieces for about 30 seconds per side, pressing them flat, until fragrant and slightly darker, watching closely so they do not scorch
2. Transfer the toasted chiles to a bowl, cover with hot water, and soak for 15 minutes until soft and pliable
3. In the same skillet, char the tomatoes, onion, and garlic over medium-high heat for 5 to 7 minutes, turning occasionally, until blistered in spots
4. Drain the soaked chiles and add them to a blender with the charred tomatoes, onion, and garlic
5. Add the water or broth, the oregano, and a teaspoon of salt to the blender
6. Blend everything until completely smooth, about 1 to 2 minutes
7. Pour the salsa through a strainer into a bowl, pressing with a spoon to remove the tough chile skins and seeds
8. Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat it over medium-high heat until shimmering
9. Fry the tortilla wedges in batches for 1 to 2 minutes per side, until crisp and lightly golden, then drain them on the paper towel-lined plate
10. Pour off most of the frying oil from the skillet, leaving about 2 tablespoons behind
11. Pour the strained salsa into the skillet and fry it over medium heat for 8 to 10 minutes, stirring occasionally, until it darkens slightly and thickens
12. Taste the salsa and adjust the salt
13. Add the fried tortilla chips to the skillet and toss gently to coat them in the salsa
14. Cook for only 30 to 60 seconds, tossing constantly, so the chips soften slightly at the edges but stay crisp in the center
15. Transfer the chilaquiles to plates immediately and top with queso fresco, sliced onion, cilantro, avocado, and a drizzle of crema