Authentic Mexican Chilaquiles

1Preheat the oven to 375°F (190°C).

2Cut the corn tortillas (10) into triangles, place them on a baking sheet, and bake for 10-15 minutes until crispy. Set aside.

3In a blender, combine the tomatoes (2), onion, garlic (2 cloves), and dried guajillo chilies (2). Blend until smooth to make the sauce.

4Heat vegetable oil (2 tablespoons) in a large skillet over medium heat. Add the sauce from the blender and cook for 5 minutes.

5Add the chicken broth (1 cup) to the skillet and simmer for another 5 minutes.

6Stir in the baked tortilla chips and cook for 5 minutes, allowing the chips to soak up the sauce.

7In a separate pan, fry the eggs (2) to your desired doneness.

8Serve the chilaquiles on plates, topping each portion with refried beans (1 cup), shredded cheese (1 cup), a fried egg, sliced avocado (1), a dollop of sour cream (½ cup), and garnish with cilantro.

9Enjoy your delicious and authentic Mexican chilaquiles!