Chilaquiles Rojos: A Classic Mexican Breakfast Made at Home - The Culinary Studio Blog

Ingredients

• 4–5 dried guajillo chilies
• 1–2 dried ancho chilies
• 1 cup (250 ml) canned whole tomatoes with juices
• 2 cloves garlic
• ¼ white onion
• ½ tsp (2 ml) dried cumin
• ½ tsp (2 ml) dried oregano
• Salt, to taste
• 3 tbsp (45 ml) oil
• 2 cups (500 ml) water
• 12 corn tortillas
• Oil for frying (enough for ½ inch depth)
• 150–200 g queso fresco
• 1 ripe avocado, sliced
• ¼ bunch cilantro, chopped
• ½ cup (125 ml) crema or sour cream
• 4 green onions, sliced
• 2 radishes, thinly sliced
• Fried eggs, as needed