Guadalajara Style Chilaquiles

Step 1: Cut the stems from the chiles de arbol and discard. Split the chiles open and discard the seeds from three of the chiles.

Step 2: Place the dried chiles, tomatoes, jalapeno, garlic cloves in a large saucepan. Add enough water to cover and boil until the tomatoes are soft but not split open.

Step 3: Carefully remove the tomatoes with a slotted spoon and place them in a blender jar, along with the chiles and garlic cloves. Measure out 1/2 cup of the cooking liquid and add it to the blender. Give it a few quick pulses, then blend until smooth.

Step 4: Heat 1 tbsp of oil until very hot, then carefully add the chile mixture. It will splatter! Lower the heat and simmer for 5 minutes. Season to taste with salt.

Step 5: With a pair of kitchen shears, cut the tortillas in half, then each half into strips about 1/2 inch wide.

Step 6: In a large non-stick skillet, heat the 5 tbsp of oil and fry the tortilla strips until crispy. Drain on paper towels.

Step 7: Drain oil from pan then return to the heat. Add the eggs to pan, quickly followed by the tortilla strips. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.

Step 8: Pour sauce over the tortillas, tossing gently to coat. Plate immediately, while the tortillas are still crispy. Garnish each serving with diced onion, cheese, cilantro and radish slices.

Alternate version: Do not scramble the eggs with the tortilla strips. Instead, finish the chilaquiles without the eggs, garnishing with onion, cheese and cilantro. Prepare six fried eggs. To plate, scoop chilaquiles onto individual serving plates and top with a fried egg. Delish!