Guajillo-Ancho Chicken Chilaquiles with Crispy Fried Egg

Method

1. Put the chicken, stock and part of the salt in a 18 cm pot and bring to the boil over high heat, then lower to low heat so the surface barely trembles and poach for 18 min. When the thickest piece shows no pink and the juices run clear (75 °C in the centre), lift it out and shred it with two forks. Keep the broth warm.

   Add in this stepBoneless chicken thighs 240 gChicken stock 600 mlSalt ¼ tsp

   high heat→low heat

2. Remove the stems and seeds from the chiles and open them flat. Toast them in a dry pan over medium heat for 1 min 30 sec, pressing with a spatula, until fragrant and blistered in spots (burnt chiles taste bitter), then put them in a bowl and pour over half the warm broth to soak. Turn the same pan to medium-high heat and roast the tomatoes, onion and unpeeled garlic for 8 min, turning, until charred in patches.

   Add in this stepDried guajillo chiles 3Dried ancho chiles 1Ripe tomatoes 250 gOnion (medium) ¼Garlic cloves 2

   medium heat→medium-high heat

3. Peel the garlic. Blend the chiles with their soaking broth, the roasted tomatoes and onion, the garlic, oregano, cumin and the rest of the salt until completely smooth. Press through a fine sieve to remove the skins for a velvety sauce.

   Add in this stepDried oregano (Mexican if possible) ¼ tspGround cumin 1 pinchSalt ½ tsp

4. Cut each tortilla into 6 wedges. Pour the oil 1 cm deep into a 24 cm · 2× frying pan (the number after · is how many batches), heat over medium-high heat to 175–180 °C and fry the wedges in a single layer, turning, for 2–3 minutes per batch, 6 min in total, until golden and rigid. Drain on paper towels and keep a little of the oil for the eggs. Safety: no water near the oil, never leave the pan, keep a lid handy and lower the heat if it smokes.

   Add in this stepCorn tortillas (15 cm, a day old) 8Vegetable oil, for frying 450 ml

   medium-high heat

5. Heat the sauce oil in a wide 26 cm pan over medium heat, then pour in the sauce carefully (it spits). Cook for 6 min, stirring, until it turns a deep brick red and coats a spoon. If it is thicker than single cream, loosen it with some of the remaining broth. Turn the heat to very low.

   Add in this stepVegetable oil, for the sauce 1 tbsp

   medium heat

6. Pour frying oil 2–3 mm deep into a 24 cm · 1× pan (non-stick is easiest) and heat over medium-high heat. Crack in the eggs gently and spoon the hot oil over the whites, tilting the pan, for about 3 minutes per batch, 3 min in total, until the edges are golden and lacy, the whites fully set and the yolks still runny.

   Add in this stepEggs 2

   medium-high heat

7. Keep the sauce on low heat, add the chips and shredded chicken and fold for 1 min until evenly coated. Plate, top with the fried eggs and finish with loosened crema, crumbled queso fresco, sliced avocado, red onion and coriander. Serve immediately.

   Add in this stepMexican crema (or soured cream) 3 tbspQueso fresco (or mild feta) 60 gRipe avocado ½Red onion ¼Fresh coriander (cilantro), chopped 2 tbsp

   low heat