Chilaquiles

Cut each tortilla into four wedges. To make crispy tortilla chips for your chilaquiles, you will need a frying pan big enough to hold about 3 cups oil, or a depth of 1 inch. Heat the oil over medium heat until it reaches 350°F. To know if the oil is hot enough to fry, drop a small piece of tortilla in the oil. If the piece bubbles, the oil is ready. Fry the tortilla wedges in batches; do not overcrowd the pan. Using metal tongs, turn the tortilla wedges to evenly fry on both sides until golden and crispy, two to three minutes per side. Transfer the fried wedges to a paper towel-lined plate to absorb excess oil, and set aside.

Bring 4 cups water to a boil in a medium saucepan over medium heat. Add the tomatillos, plum tomato and dried red chiles. Boil for seven minutes, until tomatillos darken. Do not let tomatillos burst or your sauce will be bitter. Remove from heat. Remove tomatillos and tomato, and set aside to cool. Let the chiles soak in the hot water for 15 minutes, then transfer to a clean towel.

For red chilaquiles, you will first be making two sauces. One is red from the chiles and the other green from the tomatillos. They will then be combined, and the sauce will eventually look red and burst with delicious flavor. In a blender, combine the chiles and 1 cup broth. Cover and process until smooth. Pour the mixture through a mesh strainer into a large bowl. Discard the strained solids. Add 1 cup broth, onion, garlic cloves, cumin, oregano, tomatillos and tomato to the blender. Cover and process until smooth. Once you have both sauces ready, you're ready to cook and combine them. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Carefully add the tomatillo sauce the skillet, and bring to a boil. Reduce the heat, and simmer, uncovered, for six minutes. Stir in the chile sauce, remaining 1/2 cup broth, epazote sprig and salt. Return to a boil over medium heat. Reduce the heat, and simmer, uncovered, for 15 minutes. Remove and discard the epazote.

Using metal tongs. add a few tortilla chips to the sauce. Quickly coat, and transfer to a serving plate. This is a quick process to keep chips crispy and coated with sauce.

Once you have your chips on a serving plate, top with a fried egg, queso fresco or Cotija, onion, crema and a sprinkle of cilantro.