Chile Morita Chilaquiles

Roast onion, tomatoes, garlic and morita chiles on a skillet or comal over medium heat. After 4 minutes, remove morita chiles from skillet, cut off stems and place in a separate bowl with hot water to hydrate; 10 minutes.

When char spots begin appearing on the onion, tomatoes and garlic remove from heat. Peel garlic cloves. Transfer onion, tomatoes, garlic and hydrated morita chiles to a blender. Add water and blend until smooth.

Heat oil in a large skillet over medium heat. Run sauce through a mesh strainer into hot oil. Add buillon, salt and epazote. Cook for 10 minutes stirring frequently. Remove from heat.

Add tortilla chips to sauce and carefully fold in to coat with sauce. Place a portion chilaquiles on a plate, top with a drizzle of Mexican crema, queso fresco, red onions, cilantro and a fried egg. Serve.