Chilaquiles Rojos

Remove the stems, seeds and veins from 6 dried guajillo peppers. Rinse the tomatoes, and peel the onion and garlic; set aside a quarter of the onion for the sauce and thinly slice half of it into half-moons for serving.

Put the tomatoes and guajillo peppers in a pot, cover with 500 ml water and boil for 3 minutes. Remove from the heat and let sit for 5 minutes so the chilies soften.

Transfer the tomatoes and chilies to a blender, add the quarter onion, 2 garlic cloves and 200 ml of the cooking water. Blend until smooth, then strain the sauce through a sieve.

Heat 1 tbsp vegetable oil in a pot, pour in the sauce, add 2 sprigs of epazote and salt to taste. Bring to a boil and simmer over medium heat for 5 minutes, until the sauce thickens slightly; remove the epazote.

In a separate pan, heat the remaining vegetable oil until hot and fry 4 eggs one at a time, so the whites are set but the yolks stay soft.

Divide 400 g tortilla chips among four plates and immediately spoon the hot red sauce over them, so they soak in partially but keep their texture.

Top each portion with a fried egg, crema, crumbled queso fresco and sliced onion; serve alongside warmed refried black beans.