Cut the tortillas into medium pieces. Heat oil in a skillet and fry the tortilla pieces until crispy.

Once fried, set aside. On a griddle or dry skillet, roast the tomatoes, tomatillos, garlic, and arbol chiles until charred.

Once roasted, transfer to a blender. Add salt, chicken bouillon powder, a little water, and blend until you have a smooth sauce.

Return the fried tortilla chips to a skillet and sauté with a bit of onion. Add the sauce and mix well so the chilaquiles are fully coated.

Serve and enjoy!