Homemade Chilaquiles Recipe (Rojos Style)

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1. 1Step 1: Preheat the oven to 450°F.
2. 2Step 2: Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
3. 3Step 3: Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
4. 4Step 4: Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. 5Step 5: Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
6. 6Step 6: While the sauce is cooking, heat up 1 cup of oil until it is about 350°F.
7. 7Step 7: Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
8. 8Step 8: Drain the fried corn tortillas on paper towels until they are all done cooking, then transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
9. 9Step 9: Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
10. 10Step 10: Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.