Chilaquiles Red Salsa

Place the chopped Roma tomatoes, serrano chiles, garlic cloves, and roughly chopped white onion in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the tomatoes are soft and the chiles have changed color. Drain most of the water, reserving about 1/4 cup.

Carefully transfer the cooked vegetables to a blender. Add the chicken broth and the reserved cooking water. Blend until smooth. For a very smooth salsa, you can pass it through a fine-mesh sieve, but it's optional. Set aside.

Heat 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, fry the tortilla quarters in batches until golden brown and crispy, about 2-3 minutes per batch. Do not overcrowd the pan. Transfer the fried chips to a paper towel-lined plate to drain excess oil. Season lightly with salt.

In the same large skillet (after draining most of the oil, leaving about 1 tablespoon), pour the blended red salsa. Bring it to a simmer over medium heat, stirring occasionally. Season with salt to taste. Let it simmer for 5-7 minutes to allow the flavors to meld and the salsa to thicken slightly.

Add the fried tortilla chips directly into the simmering red salsa. Stir gently to ensure all the chips are coated. Cook for 2-3 minutes, just until the chips begin to soften but still retain some texture. Do not overcook, or they will become soggy.

Immediately transfer the Chilaquiles Rojos to individual plates. Garnish generously with a drizzle of crema Mexicana, a sprinkle of crumbled queso fresco, thinly sliced red onion, and fresh chopped cilantro. For an extra hearty breakfast, top with a perfectly fried egg.