Chilaquiles Red Salsa

If using fresh corn tortillas, heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Season lightly with salt. If using store-bought chips, skip this step.

Place the halved Roma tomatoes, dried chiles (Arbol and Guajillo, stems and seeds removed from Guajillo), and 1/2 white onion onto a dry comal or skillet over medium heat. Roast them, turning occasionally, until the tomatoes are softened and slightly charred, the chiles are fragrant (about 1-2 minutes per side for chiles, be careful not to burn), and the onion is translucent. Remove the chiles immediately once fragrant to prevent bitterness.

Place the roasted chiles in a small bowl and cover them with hot water for 5 minutes to rehydrate. Drain. Transfer the rehydrated chiles, roasted tomatoes, roasted onion, and garlic cloves to a blender. Add 1 cup of chicken broth and a pinch of salt. Blend until completely smooth. If the salsa is too thick, add a little more broth or water.

Heat 2 tablespoons of vegetable oil in a clean large skillet or pot over medium heat. Carefully pour the blended salsa through a fine-mesh sieve into the hot oil, pressing down on the solids to extract all liquid. Discard the solids. Bring the salsa to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened slightly and deepened in color. Season with additional salt to taste.

Add the prepared tortilla chips to the simmering red salsa. Gently toss the chips to coat them evenly with the sauce. Cook for 2-3 minutes, just until the chips are softened but still retain some texture. Do not overcook, or they will become too soggy.

Immediately transfer the Chilaquiles Red Salsa to individual plates. Garnish generously with crumbled queso fresco, a drizzle of Mexican crema, and a sprinkle of fresh chopped cilantro. For an even heartier meal, top each serving with a freshly fried egg. Serve hot and enjoy this classic Mexican breakfast!