6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
About 1/2 teaspoon smoked sweet paprika, pimenton
A handful cilantro
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy (optional)
Preheat oven to 425F. Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter. Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeño pepper. Soften onions, 3 to 4 minutes. Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes. To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes.
Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles. Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandolin. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese. Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat. Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs. Serve the chilaquiles from the pan. Yum Yum!