Cut tortillas into 1.5-inch triangles by stacking 2-3 tortillas and slicing each into 6-8 wedges. Heat vegetable oil to 350°F in a large skillet over medium-high heat, testing by dropping a tortilla scrap—it should sizzle immediately.
8-10 count corn tortillas, 1 cup vegetable oil
Fry tortilla triangles in batches, adding 8-10 pieces at a time without crowding. Fry for 2-3 minutes until golden and crisp, flipping halfway through. Drain on paper towels and sprinkle with salt while hot.
8-10 count corn tortillas, 1 cup vegetable oil
Toast dried chiles in a dry skillet for 30 seconds per side until fragrant. Soak in hot water for 10 minutes. Sauté chopped onion and garlic, then blend soaked chiles, onion, garlic, and broth until smooth (about 60 seconds).
4-5 count dried guajillo or ancho chiles, 1 medium onion, 3 cloves garlic, 1 cup chicken or vegetable broth
Pour blended sauce into the cleaned skillet used for frying. Simmer uncovered over medium heat for 10-15 minutes, stirring occasionally until the sauce thickens and reduces by one-third.
Remove skillet from heat. Add all fried tortilla chips to the sauce and toss gently with tongs off heat for 1-2 minutes, until edges soften but centers stay slightly firm.
Plate the chilaquiles immediately and top with crumbled queso fresco, Mexican crema if using, chopped cilantro, thinly sliced onion, lime wedges, and optionally served with fried or scrambled eggs.
0.5 cup queso fresco or cotija cheese, 0.25 cup Mexican crema, 8 count eggs, 0.5 cup cilantro, 0.25 cup white onion, 1 count lime
