Camp-Ready Chilaquiles

2 tbsp vegetable oil

3 dried guajillo chiles, stemmed and seeded

2 California chiles (aka dried Anahaeim chiles), stemmed and seeded

1 pasilla chile, stemmed and seeded

1 white onion, diced

8 roma tomatoes, cut in half crosswise

4 cloves garlic

1 tbsp ground cumin

¼ tsp ground allspice

1 tbsp salt

Freshly ground black pepper to taste

¼ cup apple-cider vinegar

6 cups tortilla chips

1 cup shredded Monterey Jack cheese

4 eggs, fried

1 avocado, sliced into thin crescents

1 tbsp sesame seeds

½ red onion, thinly sliced

1 bunch cilantro, chopped

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.

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Camp-Ready Chilaquiles