Sunset Wine Club: Perfect Pairing
In a large cast-iron pan over medium-high heat, add the oil and chiles. Toast chiles, turning occasionally, until they are aromatic, about 5 minutes. Add onion, tomatoes, garlic, cumin, allspice, and salt, and cook until the onion is soft and the tomatoes have broken down, about 5 minutes more. Transfer to a blender and blend on high. Add apple-cider vinegar and adjust seasoning if necessary.
In a large cast-iron pan, add the sauce and cook over medium-high heat until warm, then gently fold chips into sauce and cook until chips have absorbed the sauce slightly but aren’t falling apart, about 2 minutes. Top with cheese and let warm until the cheese slightly melts. Sea- son again liberally with black pepper.
Transfer cooked chilaquiles to a serving platter, top with fried eggs, avocado, sesame seeds, red onion, and cilantro, and serve.