Chilaquiles Red Salsa

In a medium pot, combine the chopped Roma tomatoes, serrano chiles, garlic cloves, and chopped white onion. Cover with about 2 cups of water and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the tomatoes are very soft and their skins begin to split.

Carefully transfer the cooked vegetables and about 1 cup of the cooking liquid to a blender. Add 1 cup of chicken broth or water and the salt. Blend until completely smooth. If you prefer a thinner salsa, add a little more broth or water until desired consistency is reached. Taste and adjust salt as needed.

Heat 2 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Once hot, carefully pour in the blended salsa. Be cautious as it may splatter. Bring the salsa to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. This step is crucial for depth of flavor.

Once the salsa has thickened, add the corn tortilla chips directly into the simmering red salsa. Gently toss the chips with tongs, ensuring they are evenly coated but still retain some of their crunch. Do not overmix or let them sit too long, as they will become soggy quickly. This step should be done right before serving.

Immediately transfer the Chilaquiles Rojos to individual serving plates. Pile them high to create a visually appealing presentation. This dish is best enjoyed hot and fresh.

Generously drizzle Mexican crema or sour cream over the chilaquiles. Sprinkle with crumbled queso fresco, thinly sliced red onion, and fresh chopped cilantro. For an extra hearty breakfast, top each serving with a freshly fried egg. Serve immediately and enjoy your authentic Mexican breakfast!