CHILAQUILES is a bit of a "throw everything but the kitchen sink into the pan" sort of a meal, but it's a snap if your fridge is stocked with basic Latin ingredients. Think of it as breakfast nachos. This is also a great way to use up leftover grilled chicken or chorizo; add them as a garnish when serving.
3 medium tomatoes, cored and halved
3 red jalapeño chiles, stemmed and seeded
1 red serrano chile, stemmed and seeded
2 garlic cloves, peeled
2 tablespoons vegetable oil
Juice from 1 lime
¼ cup plus 2 teaspoons corn oil
1 cup water
¼ cup chopped fresh cilantro
3 cups tortilla chips
1 red onion, chopped fine
6 radishes, sliced thin avocado, sliced
½ cup Mexican cream or sour cream
¼ cup crumbled Cotiia cheese
Lime wedges and hot sauce, for serving
1 To make the ranchero sauce, place a 12-inch cast-iron skillet over high heat. Add the tomatoes, jalapeños, serrano, and garlic, and char until slightly blackened, about 3 minutes. Scoop the vegetables into a blender, add the vegetable oil and lime juice, and purée until smooth. Pour into a bowl and season with salt. Taste and adjust seasoning as needed.
Set aside. The sauce can be refrigerated for up to 1 week.
2 For the chilaquiles, add ¼ cup of the corn oil to a
12-inch cast-iron skillet over medium heat. Carefully add the ranchero sauce and water to the pan and bring to a simmer. Stir in the cilantro, remove from the heat, toss in 2 cups of the tortilla chips, cover, and let rest. You want the tortilla chips to absorb the sauce.
3 In another skillet, heat the remaining 2 teaspoons corn oil over medium heat. Crack the eggs directly into the pan and cook until the whites are set, about 3 minutes. Using a spatula, transfer the eggs to a plate, making sure not to break the yolks.
4 Uncover the tortilla chip mixture and return to the stove, over low heat. Simmer and season to taste with salt if necessary.
5 Divide the chip mixture among four shallow bowls and top with a fried egg.
6 Top with the red onion, radishes, avocado, cream, and cheese. Serve with the remaining 1 cup tortilla chips, lime wedges, and hot sauce.