The Red Sauce
2 dried arbol chiles, seeds removed (substitute: 1 guajillo for less spice)
1 jalapeno, cut in half
1/2 white onion, cut in quarters
5 roma tomatos, cut in half
1 garlic clove, skin on
Salt to taste
250 g chicken stock (or water) - SEE NOTE
Method
Set the oven on the broiler. Set a kettle or pot of water on to boil. Place the arbol chile on hot cast iron to lightly toast, then set aside.
Add a tiny drizzle of oil to a sheet pan and place the jalapeno, onion, tomatoes, and garlic clove on it. Add to the preheated oven and roast until browned all over, make sure you keep an eye on it.
Pour hot water over the toasted chiles de arbol and let rehydrate.
Remove the vegetables from the oven and add to a blender along with a pinch of salt, the rehydrated chiles de arbol and the chicken stock. Blend until completely smooth. Taste it, adjust salt as needed.
Note: You can leave out the chicken stock until you are ready to make chilaquiles and keep it as a red salsa for chips, tacos, soups, burritos, or whatever.
Store in a container in the fridge.
To make Chilaquiles
Quality Corn Tortilla Chips (Or stale corn tortillas for frying)
7 g (1/2 TBSP) Oil
Queso fresco, crumbled
Crema or Sour cream
Pickled onions
Cilantro
Fried Egg
Method
Add drizzle of oil to a pan and add 1 part of the sauce. Let fry for 1-2 minutes. Add .5 to 1 part chicken stock, stir and cook for another minute. Turn the heat off and add the tortilla chips to let the sauce soak in.
Serve with queso fresco, sour cream, pickled onions, a fried egg, etc.
Chilaquiles are quite literally soggy tortilla chips, but hot damn, are they soggy tortilla chips in all the right ways. They are easily one of my favorite breakfasts from my time in Mexico City last year, you can make it ahead and have it ready in 5 minutes quite simply put everyone should know how to make them.