Serves 1
Directions
- 1Cut the tomatoes and onion into halves or quarters and place on a baking sheet with the garlic cloves and dried guajillo chiles.
- 2Drizzle with olive oil, season with salt and pepper, and roast in the oven.
- 3Transfer the roasted vegetables and chiles to a blender and add oregano and chili powder. Blend until smooth.
- 4Stack the tortillas, cut them into triangles, and deep-fry in hot oil until crispy. Remove and drain on a wire rack.
- 5Prepare toppings by crumbling the queso fresco, slicing the avocado, and chopping the cilantro.
- 6Fry a sunny-side-up egg in a skillet.
- 7Pour the blended sauce into the skillet, add the tortilla chips, and stir until coated.
- 8Serve on a plate and garnish with crumbled queso fresco, sliced red onion, avocado, crema, the fried egg, and chopped cilantro.
Ingredients
- 6 whole roma tomato
- 1/2 whole white onion
- 5 clove garlic
- 3 whole dried guajillo chile
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp oregano
- 1 tsp chili powder
- 6 whole corn tortilla
- 2 cup vegetable oil
- 1/4 cup queso fresco (optional)
- 1/2 whole avocado (optional)
- 1/4 cup cilantro (optional)
- 1 whole egg
- 2 tbsp red onion (optional)
- 1 tbsp crema (optional)
Equipment
chef's knifebaking sheetblenderskilletwire rack
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