Chilaquiles Master Recipe - Rick Bayless

Ingredients

• 2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
• Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
• 1 medium (6-ounce) white onion, cut into ½-inch sllices
• 1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
• 2 ½ cups chicken broth, plus a little extra if needed
• Salt
• A couple of big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
• 2 ounces (about 8) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 1 1/2 pounds ripe tomatoes
• 6 garlic cloves, unpeeled
• 1 1/2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
• 2 1/2 cups chicken broth, plus a little extra if needed
• A couple big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
• 12 (about 10 ounces) cold or stale 6-inch store-bought or homemade tortillas, cut into wedges or ½-inch strips
• 1 ½ to 2 cups (roughly 8 to 10 ounces) coarsely shredded cooked chicken, pork or beef OR 4 sunny-side up fried eggs
• About ½ cup Mexican crema, crème fraiche or thinned sour cream or Greek-style yogurt
• A handful of thinly sliced white onion
• About ¼ cup grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano