Chilaquiles rojos with a fried egg

For the salsa roja, roast the tomatoes and roast then rehydrate the guajillo and arbol chilies.

Rehydrate the chilies about 5 to 10 minutes while the tomatoes roast another 20 or 30 minutes.

Cut the tortillas into triangles and fry in about an inch to an inch and a half of peanut oil in a small pan; sprinkle with salt.

Taste the finished salsa with a chip.

For the chilaquiles sauce, add chicken stock and epazote leaves to the salsa; remove the epazote at the end.

Simmer the tortilla chips in the sauce until halfway soggy, still part crisp.

Top with pickled onions, cilantro, Mexican crema, queso fresco and a fried egg.