Start by cutting the corn tortillas into triangles. Heat about an inch of oil in a skillet over medium-high heat. Once the oil is hot, carefully fry the tortilla triangles in batches until golden and crispy. Transfer them to a paper towel-lined plate and sprinkle with salt.
Set the chips aside while you prepare the sauce.
Starting with the Red Chilaquiles Sauce- begin by removing the stems and seeds from the guajillo peppers. Place the peppers in a saucepan and cover with water. Bring to a boil and cook for about 10 minutes, or until the tomatoes are softened (do not discard boiled water, set aside).
Transfer the peppers, garlic, onion, salt, and water from boiling the peppers to a blender. Blend until completely smooth. If the sauce is too chunky, add a little water at a time for a smoother salsa consistency.
For an extra smooth sauce, strain it through a fine mesh sieve.
Heat a tablespoon of oil in a skillet and carefully pour in the sauce. Simmer for 5 to 10 minutes until slightly thickened and fragrant.
Once the sauce is ready, add the tortilla chips directly to the skillet. Gently toss the chips until they are evenly coated in the sauce. Continue cooking for one to two minutes. The chips should soften slightly while still maintaining some crunch.This is where timing becomes important. If you cook them too long, they may become overly soft. If you don't cook them long enough, they won't absorb the delicious flavor of the sauce. The goal is a perfect balance of texture.
Lastly add Jack Monterey Cheese on top to melt for an extra cheesy bite.
Preparing the Eggs
While the chips are simmering, cook your eggs. You can prepare them however you like, but fried eggs are my personal favorite. The rich yolk creates a delicious sauce that mixes beautifully with the chilaquiles. Sunny-side-up or over-easy eggs both work wonderfully. If you're serving a crowd, scrambled eggs are another excellent option.
Add the toppings, Crumbled queso fresco, Drizzled Mexican crema, Fresh avocado slices, and chopped cilantro. This is where you can truly make this dish your own.
