Chilaquiles 2 Ways (Verde and Rojo)

Cut the corn tortillas into 6-8 wedges each.

Heat 4 cups of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the tortilla wedges in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.

In a saucepan, combine tomatillos, white onion, jalapeno peppers, and garlic cloves. Cover with water and bring to a boil. Cook for 10-15 minutes, or until softened.

Drain the cooked vegetables, reserving about 1/2 cup of the cooking liquid. Transfer the vegetables to a blender with cilantro, lime juice, and salt. Blend until smooth, adding reserved liquid as needed to reach desired consistency.

In a dry skillet over medium-high heat, roast the roma tomatoes, white onion, and garlic cloves until charred and softened, about 10-15 minutes. Remove from heat.

Transfer the roasted vegetables to a blender. Add the chipotle peppers in adobo sauce, chicken broth, and salt. Blend until smooth. Pour the salsa into a saucepan and simmer over medium-low heat for 15-20 minutes, allowing flavors to meld.

In a large skillet, heat about 1/2 cup of your chosen salsa (verde or roja) over medium heat. Add the fried tortilla chips and toss gently to coat. Cook for 2-3 minutes until the chips are softened but not mushy.

Make wells in the chilaquiles and crack the eggs into them. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 3-5 minutes.

Top the chilaquiles with queso fresco, crema mexicana, sliced red onion, fresh cilantro, and avocado slices. Serve immediately.