Chilaquiles Red Salsa

On a comal or heavy skillet, char the halved Roma tomatoes, serrano peppers, garlic cloves, and chopped white onion over medium-high heat. Turn them frequently until they are softened and slightly blackened in spots, about 8-10 minutes.

Transfer the charred vegetables to a blender. Add 1 cup of chicken broth and a pinch of salt. Blend until completely smooth. Strain the salsa through a fine-mesh sieve into a bowl to remove any seeds or skin, ensuring a silky texture.

Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Pour in the strained red salsa. Bring it to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the salsa has thickened slightly and the flavors have melded. Taste and adjust salt.

If using fresh tortillas, heat 2-3 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat. Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per batch. Transfer the fried chips to a plate lined with paper towels to drain excess oil. Season lightly with salt. Skip this step if using good quality store-bought chips.

Once the salsa is ready and the chips are fried or ready, add the crispy tortilla chips directly to the simmering red salsa. Toss gently but quickly to coat all the chips. Cook for just 1-2 minutes, allowing the chips to soften slightly but still retain some bite. Do not overcook, or they will become soggy.

Divide the chilaquiles among serving plates. Garnish generously with crumbled queso fresco, a drizzle of Mexican crema, thinly sliced red onion, and fresh chopped cilantro. For an extra hearty breakfast, top each serving with a freshly fried egg. Serve hot and enjoy!