Chilaquiles Master Recipe

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1. 1Step 1: Spread out the tomatoes or tomatillos, the chiles and the onion onto a rimmed baking sheet and roast under a preheated broiler until blackening and soft on one side (about 6 minutes), then flip everything over and roast on the other side.
2. 2Step 2: If using serrano chiles, they may be blackened and soft long before the tomatoes are ready.
3. 3Step 3: Cool and, if using tomatoes, slip off their blackened skins.
4. 4Step 4: Scrape everything (including any juices) into a blender or food processor and process until nearly smooth.
5. 5Step 5: Heat the oil in a very large (12-inch) heavy skillet over medium-high.
6. 6Step 6: When hot enough to make a drop of the puree sizzle sharply, add it all at once and cook, stirring almost constantly, until darker and considerably thicker, about 8 minutes.
7. 7Step 7: Stir in the chicken broth, then simmer for several minutes.
8. 8Step 8: Taste and season with salt, usually about 1 ½ teaspoons, and stir in the epazote or cilantro.
9. 9Step 9: Remove from the heat.
10. 10Step 10: Heat a very large (12-inch) heavy skillet over medium.
11. 11Step 11: When hot, toast the chile pieces a few at a time, pressing them against the hot surface with a metal spatula until they release their aroma and change color slightly, then flip and toast the other side.
12. 12Step 12: Collect the toasted chile pieces in a bowl, cover with hot tap water, weight with a plate to keep them submerged, and let rehydrate for 20 or 30 minutes.
13. 13Step 13: Meanwhile, spread the tomatoes and garlic on a rimmed baking sheet and roast close up under a preheated broiler until the tomatoes are blackened and softening on one side, about 6 minutes, then flip them and the garlic and roast the other side.
14. 14Step 14: If the garlic cloves are small and feel soft after the first 6 minutes or so, remove them.
15. 15Step 15: Cool until handleable, then pull the skins from both tomatoes and garlic.
16. 16Step 16: Drain the chiles and scoop into a blender jar with the tomatoes and garlic.
17. 17Step 17: Blend until smooth.
18. 18Step 18: Press through a strainer into a bowl.
19. 19Step 19: Return the skillet to medium-high heat and add the oil.
20. 20Step 20: When hot enough to make a drop of the puree sizzle sharply, add it all at once and cook, stirring almost constantly, until nearly as thick as tomato paste, 5 to 8 minutes.
21. 21Step 21: Stir in the chicken broth, then simmer for a few minutes to bring the flavors together.
22. 22Step 22: Taste and season with salt, usually about 1 ½ teaspoons, and stir in the epazote or cilantro.
23. 23Step 23: Remove from the heat.
24. 24Step 24: If the tortillas seem moist, lay them out in a single layer to dry for a few minutes.
25. 25Step 25: In a deep heavy skillet, heat the oil over medium-high.
26. 26Step 26: When hot enough to make a piece of tortilla sizzle sharply (360 degrees), fry the tortillas wedges or strips in batches until most of the bubbling has stopped, 2 to 3 minutes.
27. 27Step 27: Use a spider skimmer, slotted spoon or tongs to transfer them to a tray lined with paper towels.
28. 28Step 28: If using store-bought chips, measure them out and set aside.
29. 29Step 29: Set out the ingredients you are using next to the stove.
30. 30Step 30: You need 4 to 4 1/2 cups of soupy sauce in the very large skillet to make chilaquiles the way I like them (meaning with enough sauce to pool around the finished dish).
31. 31Step 31: If you have more, simmer it until reduced to that quantity; if you’re lacking, add water or more broth.
32. 32Step 32: Bring to a full boil over medium-high heat, then add the chips (and shredded meat, if using) and stir until all are coated with sauce.
33. 33Step 33: Turn off the heat, cover and let stand 1 ½ to 4 minutes, until the tortillas have softened to your liking.
34. 34Step 34: Gently stir everything together, then scoop into deep plates.
35. 35Step 35: Drizzle with the crema, scatter on the onion slices, and sprinkle generously with cheese and extra epazote or cilantro.
36. 36Step 36: Slide an egg onto each plate, if that’s what you’ve chosen.