Chipotle Chilaquiles

• 3 tablespoons canola oil
• 10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
• 2 cloves garlic, roughly chopped
• 1/2 yellow onion, roughly chopped
• 2 canned chipotle chiles in adobo sauce
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• Sixteen 6-inch corn tortillas
• Salt
• 6 fried eggs, for serving, optional
• 1/4 cup crumbled queso fresco
• Thinly sliced red onions, for garnish
• Mexican crema, for garnish
• Chopped fresh cilantro, for garnish

1. For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat.
2. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes.
3. Add the chipotles and saute for another minute.
4. Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth.
5. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper.
6. Keep warm.
7. For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
8. Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side.
9. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
10. Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa.
11. Transfer to a serving dish.
12. Top with fried eggs if desired, and sprinkle with the queso fresco.
13. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

canola oil, tomatoes, garlic, yellow onion, chiles, salt, vegetable oil, corn tortillas, salt, eggs, queso fresco, red onions, crema, fresh cilantro

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chipotle-chilaquiles.html (may not work)