Triangle sliced corn tortillas Olive oil Salt Eggs Guajillo chiles Chile de arbol Tomatoes Water Onion Garlic Cumin Salt Queso fresco crumbled Onion slices Sour Cream Chopped cilantro
Fry the triangle sliced tortillas and lay them out on a paper towel to drain any excess oil.
Make the red salsa and add it to the pan. Stir constantly for one minute to heat it up. Now return the tortilla chips to the pan.
To serve, add the chilaquiles to the plate, and top with a fried egg. I like to serve them with a side of refried beans. Enjoy!