It’s hard to dislike chilaquiles, a not particularly pretty mishmash of fried corn tortillas bathed in a fiery chile sauce and topped with anything from eggs to cheese to leftover chicken. Colloquially, the term has come to mean “a broken-up old sombrero,” alluding to the bits of broken-up tortillas that are the dish’s defining ingredient.
For the chilaquiles:
3 dried ancho chiles, stems and seeds removed
2 medium tomatoes, cored and coarsely chopped
1 medium white onion, small dice (about 1 1/2 cups)
3 serrano chiles, stems removed and coarsely chopped (seeds and membranes removed . . .
