How to Make Chilaquiles Rojos My Crispy Chip

Ingredients

• 12 corn tortillas
• 2 tablespoons vegetable oil
• Salt, to taste
• 8 dried guajillo chiles
• 2 dried ancho chiles
• 2 cups water
• 1 tablespoon vegetable oil
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sugar
• 2 cups shredded cooked chicken
• 1 cup crumbled queso fresco or cotija cheese
• 4 large eggs
• 1/2 cup Mexican crema or sour cream
• 1/4 cup chopped cilantro
• Optional: Sliced avocado, pickled onions, hot sauce