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Prep time 20 minutes
Cook time 5 minutes
Yield: Serves or Makes 2 servings
Preheat an oven to 400 degrees F. Place the tomato on a small baking sheet lined with foil or parchment paper. Roast in the oven for about 20-30 minutes until charred in some spots and very soft. While the tomato is roasting, place the dried chilies in a heat proof bowl and cover with boiling water. Allow the chilies to soak so that they are soft. In the carafe of a blender, add the roasted tomato with any juices from the pan, the rehydrated chilies with a little of the soaking water, and the remaining ingredients. Blend until very smooth, adding the chile soaking water as necessary to make a smooth sauce. Set aside until ready to use.
Heat 1 tablespoon of neutral oil over medium heat in a large nonstick skillet. Add the chips and toss them to coat with oil. Add just enough chile sauce to the pan to coat the chips, tossing them so that every chip is coated with sauce. The chips should just be slightly softened but not soggy and should retain just a bit of chewy/crunchiness. Transfer the chilaquiles to serving bowls and top with fried eggs, avocado, pico, cilantro, sliced jalapeños, drizzle with crema, sprinkle with cotija cheese, and serve with lots of limes on the side.