Chilaquiles Red Salsa

Place the quartered Roma tomatoes, serrano peppers, and peeled garlic cloves on a baking sheet. Roast under a broiler or in a hot oven at 400F (200C) for 10-15 minutes, turning once, until slightly charred and softened. Alternatively, pan-roast them in a dry skillet over medium-high heat until charred.

Transfer the roasted vegetables to a blender. Add the roughly chopped white onion, chicken broth, and a generous pinch of salt. Blend until smooth. If you prefer a chunkier salsa, blend for a shorter time. Taste and adjust salt as needed.

Heat 2 tablespoons of vegetable oil in a medium saucepan or pot over medium heat. Carefully pour the blended salsa into the hot oil. Be cautious as it may splatter. Bring the salsa to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

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

Once the salsa has simmered and the chips are ready, add the fried tortilla chips directly into the simmering salsa. Gently toss the chips with the salsa until they are evenly coated. Cook for 1-2 minutes, just until the chips begin to soften but still retain some texture. Do not overcook, or they will become mushy.

Immediately transfer the Chilaquiles Red Salsa to individual plates. Garnish generously with crumbled queso fresco, a drizzle of Mexican crema, thinly sliced red onion, and fresh chopped cilantro. For a heartier breakfast, top each serving with a freshly fried egg. Serve hot and enjoy this authentic Mexican delight.