Chilaquiles Red Salsa

Remove stems from arbol chiles and stems and seeds from guajillo chiles. In a medium saucepan, combine the arbol chiles, guajillo chiles, halved Roma tomatoes, and peeled garlic cloves. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes until the chiles and tomatoes are softened.

Drain the chiles, tomatoes, and garlic, reserving about 1/2 cup of the cooking liquid. Transfer them to a blender along with the roughly chopped 1/4 onion, chicken broth, salt, and ground cumin. Blend until completely smooth. If the salsa is too thick, add a little of the reserved cooking liquid to reach your desired consistency.

Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat. Carefully pour the blended salsa into the hot oil. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the salsa has thickened and deepened in color. Taste and adjust seasoning if necessary.

While the salsa simmers, heat 2-3 cups of vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot (a small piece of tortilla should sizzle immediately), carefully add a single layer of quartered corn tortillas. Fry for 2-3 minutes per side, or until golden brown and crispy.

Using a slotted spoon, transfer the fried totopos to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while still warm. Repeat with remaining tortillas, working in batches to avoid overcrowding the pan.

Once the salsa is cooked and the totopos are ready, add the crispy totopos directly into the simmering red salsa. Stir gently to coat all the chips evenly. Cook for 1-2 minutes, just until the totopos are softened but still retain some texture. Do not overcook, or they will become mushy.

Immediately transfer the chilaquiles to individual serving plates. Garnish generously with crumbled queso fresco or cotija cheese, a drizzle of Mexican crema, and a sprinkle of fresh chopped cilantro. For an extra hearty breakfast, top each serving with a freshly fried egg. Serve hot for the best experience.