Chilaquiles, My Way

1. Start by slicing 5 Roma Tomatoes and 1 Jalapeño in half, and 1/4 of a white onion. Take 2 garlic cloves (skin on). Cover all of these in oil and roast under a broiler.
2. While the vegetables are roasting, toast 2 Dried Ancho Chiles and 1 Dried Chipotle Pepper. Soak the toasted chiles in hot water for 5 minutes.
3. Once the roasted vegetables and soaked chiles are done, add everything to a blender with Applewood Smoked Sea Salt and Five Blend Pepper. Blend until smooth to create your base sauce.
4. Cook your Chorizo in a pan and then set it aside.
5. Add 1 cup of your blended base sauce to the same pan where you cooked the chorizo and simmer to activate the flavors. Add 1 cup of Chicken Broth and simmer until your desired consistency is reached.
6. Add your thick chips to the pan with the sauce and toss them around until fully coated. Be gentle to avoid breaking the chips.
7. Serve the chilaquiles on a plate and top with 2 Runny Fried Eggs, the cooked Chorizo, Sour Cream, Pickled Onions & Jalapeños, Cotija Cheese, Cilantro, and a squeeze of Lime Juice. Enjoy!