Chilaquiles Rojos

Ingredients

• 12 corn tortillas, cut into eighths
• Vegetable oil, for frying
• 3 dried guajillo chillies, stalks and seeds removed
• 1 dried ancho chilli, stalk and seeds removed
• 3 plum tomatoes, roughly chopped
• 2 cloves garlic, peeled
• 1/2 white onion, roughly chopped
• 250ml vegetable stock
• 1/2 tsp fine salt
• 100ml soured cream
• 100g queso fresco or mild feta, crumbled
• 1/2 small white onion, thinly sliced
• Small bunch fresh coriander, chopped
• 4 eggs
• 1 tbsp butter

Method

1. Toast the dried chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain.

2. Blend the chillies with the tomatoes, garlic, chopped onion and stock until smooth. Strain through a sieve.

3. Heat 2cm of oil and fry the tortilla pieces in batches for 2 to 3 minutes until crisp. Drain on kitchen paper.

4. Heat 1 tbsp of oil in a large pan, add the salsa and simmer for 8 to 10 minutes. Season with the salt.

5. Add the tortilla chips and toss for 1 minute until coated but still slightly crisp.

6. Fry the eggs in the butter. Top the chilaquiles with soured cream, cheese, sliced onion, coriander and an egg, and serve at once.