- 2 ounces dried guajillo or ancho chilies, stemmed, seeded and torn into small pieces
- 1 15-ounce can fire-roasted tomatoes
- 5 garlic cloves, chopped
- 1 cup water
- 2 tablespoons vegetable oil, plus more for frying
- 3 cups vegetable or chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 corn tortillas (preferably day-old), cut into triangles
- 4 eggs
- Sour cream and queso fresco, for garnish
Adapted from online.wsj.com
Set a cast-iron skillet over medium heat. Add chilies and cook, pressing them against the pan and then turning, until fragrant, less than 30 seconds per side. Transfer chilies to a bowl, cover with warm water and let sit until softened, about 20 minutes.
In a food processor, blend together chilies, tomatoes, garlic and water until smooth. Heat oil in a large, lidded dutch oven set over medium heat. Add chili-tomato purée and cook, stirring frequently, until slightly reduced, about 8 minutes. Add broth, reduce heat to low-medium, and simmer 20 minutes. Season with salt and pepper. Remove from heat and set aside.
Meanwhile, heat 1/8 inch oil in skillet over high heat. Once oil is hot, add a third of tortillas and fry until crisp and golden, 1-2 minutes. Repeat with remaining tortillas. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
Discard all but 1 tablespoon oil from skillet and set over medium heat. Add eggs and fry until whites are firm and yolks are set but still soft, 2-3 minutes. Set aside.
Add tortillas to chili-tomato sauce in dutch oven and stir to coat. Set dutch oven over high heat and bring sauce to a boil, then turn off flame and cover pot. Let sit, covered, until tortillas soften, about 5 minutes. Divide tortillas and sauce among four plates and top with eggs, sour cream and queso fresco.