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  • subheading: CHILAQUILES SAUCE:
  • 1 tablespoon vegetable oil
  • 6 roma tomatoes
  • ½ white onion peeled and stem cut off
  • 3 garlic cloves peeled and smashed
  • 2 dried guajillo chiles
  • 2 cups water
  • 2 teaspoons kosher salt plus more to taste
  • subheading: ASSEMBLY AND TOPPINGS:
  • 1 (5-ounce) bag of tortilla chips of choice
  • 2 to 3 large eggs for topping
  • 1 radish thinly sliced
  • 2 ounces queso fresco or cotija crumbled
  • 1 avocado sliced
  • Diced red onion for topping
  • Handful of cilantro leaves for topping
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