Guajillo Chilaquiles

Name: Guajillo Chilaquiles
Ingredients: 8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces; 1 14.5-ounce can diced tomatoes in juice (preferably fire-roasted), drained; 4 large garlic cloves, peeled and roughly chopped; 2 1/2 tablespoons vegetable oil (divided use); 3 cups chicken broth; 1/4 tsp sugar; Salt; 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick homemade-style corn tortilla chips (such as the ones you buy at a Mexican grocery); 4 eggs; 1 small white onion, thinly sliced; About 1/3 cup Mexican crema, créme fraiche or store-bought sour cream thinned out with a little milk; 1/2 cup Mexican queso añejo or other dry grating cheese such as Romano or Parmesan

www.rickbayless.com

INGREDIENTS - 8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces - 1 14.5-ounce can diced tomatoes in juice (preferably

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Ingredients

8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces
1 14.5-ounce can diced tomatoes in juice (preferably fire-roasted), drained
4 large garlic cloves, peeled and roughly chopped
2 1/2 tablespoons vegetable oil (divided use)
3 cups chicken broth
1/4 tsp sugar
Salt
8 ounces (8 to 12 loosely packed cups, depending on thickness) thick homemade-style corn tortilla chips (such as the ones you buy at a Mexican grocery)
4 eggs
1 small white onion, thinly sliced
About 1/3 cup Mexican crema, créme fraiche or store-bought sour cream thinned out with a little milk
1/2 cup Mexican queso añejo or other dry grating cheese such as Romano or Parmesan