Step 1: Prepare the Tortilla Chips (if using fresh tortillas)

Cut 8 corn tortillas into triangular sixths. Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Working in batches, fry tortilla pieces until golden and crisp (about 2-3 minutes per batch). Transfer to a paper towel-lined plate and season with salt while still hot.

Step 2: Prepare the Salsa Mixture

In a large skillet, heat 1 tablespoon olive oil over medium heat. Pour in 2 cups of your chosen salsa (red for traditional chilaquiles rojos or green for chilaquiles verdes). Add ½ cup broth and bring to a simmer. Allow the mixture to cook for 5 minutes, reducing slightly.

Step 3: Add the Tortilla Chips

Gently fold your homemade or store-bought tortilla chips into the simmering salsa. Ensure all chips are coated, but work quickly to prevent them from becoming too soggy. The ideal chilaquiles recipe maintains some chips with structure while others soften slightly.

Step 4: Cook to Your Preferred Texture

Allow the chilaquiles to simmer for 2-3 minutes for a crispier texture or 4-5 minutes for softer chilaquiles. Cooking data shows that the perfect texture balance is achieved when approximately 30% of the chips maintain their crispness.

Step 5: Add Toppings and Serve

Transfer chilaquiles to serving plates while still hot. Top with crumbled cheese, drizzled crema, sliced onions, radishes, and cilantro. If desired, crown with a fried egg, sliced avocado, or jalapeños for an authentic finish.