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Guajillo Chilaquiles

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Ingredients

8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces

1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained

4 large garlic cloves, peeled and roughly chopped

2 1/2 tablespoons vegetable oil (divided use)

3 cups chicken broth

1/4 teaspoon sugar

salt

8 ounces (8 to 12 loosely packed cups, depending on thickness) thick homemade-style corn tortilla chips (such as the ones you buy at a Mexican grocery)

4 eggs

1 small onion, thinly sliced

About 1/3 Mexican crema, créme fraiche or store-bought sour cream thinned out with a little milk

1/2 cup grated Mexican queso añejo or other dry grating cheese, such as Romano or Parmesan

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