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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. dried guajillo chiles (total, stemmed, seeded and torn into flat pieces)
- 114.5 oz. diced tomatoes in juice (preferably fire-roasted, drained)
- 4 large garlic cloves (peeled and roughly chopped)
- 2 1/2 Tbsp. vegetable oil (divided use)
- 3 cups chicken broth
- 1/4 tsp. sugar
- salt
- 8 oz. corn tortilla chips (8 to 12 loosely packed cups, depending on thickness thick homemade-style, such as the ones you buy at a Mexican grocery)
- 4 eggs
- 1 white onion (small, thinly sliced)
- 1/3 crema (cupMexican, créme fraiche or store-bought sour cream thinned out with a little milk)
- 1/2 queso añejo (cupMexican, or other dry grating cheese such as Romano or Parmesan)
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