Chilaquiles Rojos

• 2 ounces dried guajillo or ancho chilies, stemmed, seeded and torn into small pieces
• One 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 and freshly ground black pepper, to taste
• 8 corn tortillas (preferably day-old), cut into triangles
• 4 eggs
• Sour cream and queso fresco, for garnish

1. 1. 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.
2. 2. 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 puree 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.
3. 3. 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.
4. 4. 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.
5. 5. 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.

chilies, tomatoes, garlic, water, vegetable oil, vegetable, salt, corn tortillas, eggs, sour cream

Taken from www.epicurious.com/recipes/member/views/chilaquiles-rojos-52412191 (may not work)