Cut the tortillas and fry them in oil. While frying, toast the chiles on the stove—be very careful not to burn them, just a quick toast—then transfer them to boiling water to soak. Let them soak for at least 15 minutes. I usually do this step the night before and let them soak overnight.

Roast the tomatoes, onion, and garlic. Blend them together with the soaked chiles and salt or chicken bouillon until very smooth. Heat a little oil in a pan and add the blended mixture, straining it as you pour it in.

Add the sprig of cilantro and let the sauce simmer for 8 minutes. Once the sauce and tortilla chips (totopos) are ready, pour the sauce over the chips or dip them in the sauce. Serve with a fried egg, sour cream, cheese, and onion if you like. Enjoy a delicious, complete, and budget-friendly breakfast.

Note: Optionally, you can add a few dried arbol or serrano chiles, roasted and soaked in hot water, if no kids will be eating.