For the red chile sauce:

7 dried guajillo or New Mexican chiles

one 28 ounce can whole tomatoes, drained

1 medium white onion, chopped (1-1/2 cups)

5 garlic cloves, chopped

1 jalapeno, with seeds, chopped

1/8 teaspoon smoked or Hungarian sweet paprika

2 tablespoons vegetable oil

2 teaspoons honey

kosher salt

freshly ground pepper


For the chilaquiles:

vegetable oil, for frying

nine 6 inch corn tortillas, quartered, or 36 large tortilla chips

kosher salt

1 cup (4 ounces) crumbled queso fresco or mild feta

1 cup (4 ounces) shredded Monterey Jack

4 large eggs

finely chopped white onion

thinly sliced radishes

chopped fresh cilantro

lime wedges



1.Make the red chile sauce: Place chiles in a medium bowl, cover with 2 cups boiling water and let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds and place chiles in a blender. Add tomatoes, next four ingredients and a cup of the reserved soaking liquid; puree until smooth.

2. Heat oil in a medium saucepan over medium high heat. Add the puree (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. (Red chile sauce can be made three days ahead. Cover and chill. Reheat before using.)

3. Assemble the chilaquiles: If using fresh tortillas, place a wire rack on a rimmed baking sheet.  Pour oil into a large skillet to a depth of 1-1/2 inches. Prop deep fry thermometer in skillet with bulb submerged. Heat over medium high heat until thermometer registers 350*. Working in batches, fry tortillas, turning with tongs, until crisp, 2 to 3 minutes. Transfer chips too prepared sheet and season with salt.

4. Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with ½ cup more sauce. Broil until cheese is golden and melted, 4 to 5 minutes.

5. Meanwhile, pour oil in a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

6. Top chilaquiles with chopped onion, radishes, cilantro and lime wedges, then with fried eggs. Serve remaining sauce alongside.


from Bon Appetit Magazine, March, 2012

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