Peel the tomatoes and add them to a pot with enough water that can cover them. Also add the chilies and put it on the stove.

When it starts boiling, turn off the heat and let it rest. Add it to the blender and blend until forming a sauce.

Add the oil to a frying pan and put it on the stove. When the oil is hot, add the sauce you just blended and cook on medium heat until it reduces a bit and gets thicker.

Before removing, remember to season with salt. Once it’s ready, pour it into a soup dish and set aside.

Now proceed to prepare the chilaquiles. In order to do that add the rest of the oil in a wider frying pan, fry the triangular tortillas until they’re brown and crunchy.

If you think you won’t be able to fry all the tortillas at once due to the size of the pan, then just fry half of them and repeat the process.

Once they’re fried, put them on absorbent paper to eliminate the excess grease and add them to the sauce you previously prepared.

At last, add on top of this dish the fine onion slices, the cheese, the sour cream and some coriander.

You can have this with scramble eggs, fried eggs or the meat of your choice.