The tortilla chips. If you use store-bought chips, please skip this step. You can either fry or bake your tortilla triangles.

For frying, heat 1 tablespoon of oil in a large skillet over medium-high heat and fry your tortillas piece in batches until they are golden brown and crisp. When done, drain on paper towels.

For baking, preheat the oven to 350°F (175°C), grease a baking sheet, and place your tortilla pieces on it. Lightly brush the tops with oil and sprinkle with the salt. Bake for 20 minutes until golden brown and crispy.

The salsa rojo. If you use a store-bought salta, please skip this step. Heat oven broiler. Place the vegetables on a baking sheet. Broil for 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.

Place the tomatoes, garlic, onion, ½ of the chile and salt in a blender or food processor and puree until smooth. Give a taste and add more chile if you want to.

Chilaquiles. Heat the salsa rojo in a large skillet. When it's hot, stir in the tortilla chips. Cook for few minutes. Serve right away if you love them crispy and wait for 5-10 minutes if you love them soft. Serve topped with white onion, cheese, sour cream, cilantro and avocado. Chilaquiles can also be served with a fried egg. Enjoy!