Chilaquiles rojos with roasted salsa and a fried egg

Set the oven to broil and put a kettle of water on to boil.

Halve a jalapeno, quarter half a white onion and cut about five roma tomatoes.

Drizzle a sheet pan with a little oil, lay the vegetables cut side down with a garlic clove and broil until browned, watching they do not burn.

Cut open and seed the two dried chilies, cover with hot water and rehydrate 5 to 10 minutes.

Blend the browned vegetables with the rehydrated chilies and a small pinch of salt until completely smooth; store the salsa in a jar.

Heat about half a tablespoon of oil in a pan over medium heat, add the salsa and cook alone 1 to 2 minutes.

Add about a half part to one part chicken stock or water and cook another 1 to 2 minutes to the thickness wanted.

Add the tortilla chips, turn off the heat and toss; let the sauce soak in for soggy chips, or pour the sauce over on the plate to keep them crisp.

Plate and top with queso fresco, sour cream, pickled onions and cilantro, with a fried egg on the side.