How to Make Chilaquiles with Sunny Side Eggs
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  • 4 roma tomatoes
  • 1/ 4 white onion, cut into medium pieces
  • 2-4 dried chiles de árbol, stemmed
  • 3 garlic cloves
  • 2 cups water
  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin seeds
  • salt and pepper, to taste
  • 12 soft tortillas, cut into triangles
  • canola oil, for frying
  • 1 tablespoon crema, to taste
  • a little red onion, thinly sliced, for garnish
  • 1/ 4 cup queso fresco
  • sprig of cilantro
  • 1 fried egg, optional


  • Step 1

    Add your tomatoes, onions, garlic & chiles into a medium sized pot. Add enough water so that your ingredients are just covered. Bring to a simmer until your tomatoes are cooked, onions softened and chiles rehydrated.

  • Step 2

    Once ready, add your tomatoes, onions, garlic & chiles into a blender, reserving the water. Add your oregano, cumin, pepper to taste and just a bit of salt, you can adjust the seasoning later. Slowly stream in your leftover broth, a little bit at a time, until you get a liquid that has a bit of body to it. You can choose to strain your sauce once blended.

  • Step 3

    Begin frying you tortilla triangles to make totopos. Once fried, set aside on a cooking rack with paper towel to drain excess oil.

  • Step 4

    Add a bit of neutral oil to a hot pan and pour in your sauce. Gently reduce your sauce until you get a slightly rich consistency. Check for seasoning.

  • Step 5

    Add your homemade totopos. Toss and evenly coat.

  • Step 6

    Plate your chilaquiles and top with cilantro, red onion, fried egg, and some delicious crema y queso fresco, buen provecho!