Chilaquiles Rojos

12 corn tortillas, cut into wedges
⅔ cup vegetable oil
For the red sauce
4 large tomatoes, roughly chopped
5 Hatch Red Chile Pods
½ medium onion, roughly chopped
1 garlic clove, peeled
¼ tsp cumin
½ tsp black peppercorns
2 tsp chicken bouillon
2 Tbsp. canola oil
salt, to taste
for serving:
1 cup queso fresco
1 cup Mexican crema
1/2 white onion, diced
4 fried eggs

Place chile pods, tomatoes, and onions in a small pan.
Cover slightly with water and cook for 10 minutes over medium heat.
Allow to cool slightly and place everything in a blender with 1 ½ cups of water.
Add garlic, cumin, and peppercorns and blend until smooth.
Set aside.
Heat the oil in a large pan over medium heat.
Working in batches, fry the tortilla wedges flipping them once until golden and crisp.
Place chips on a paper towel-lined plate and set aside.
Add 2 tablespoons of oil to a large skillet over medium-high heat.
Add the red sauce to the pan and season with chicken bouillon.
Let the sauce simmer over medium heat, stirring occasionally until slightly thickened, about 5 minutes.
Add all tortilla chips to the pan and mix carefully to evenly coat the chips.
Adjust salt to taste and cook for about 1 minute.
Divide the chilaquiles into 4 plates, and add cream, queso fresco, and chopped onions.
Top with a fried egg and serve.

Click here for Hatch Red Chile Pods