• Heat the oil and cut the tortillas into strips. Once the oil is hot, deep fry the tortillas.
• When the tortillas get crispy, take them out of the oil and place them in a bowl with absorbent paper towels.

Green Salsa

• Boil green tomatillos with garlic, onion, and a Serrano or a Jalapeño pepper.
• Once the tomatillos change their color, it's time to drain the water. Save 1/3 of a cup of this water for later use.
• Blend the boiled veggies with the boiled water until you get a salsa consistency. There, you can choose how chunky or liquid you want it.

Red Salsa

• Put tomatoes and chile in a pot to boil. Remember to save about 1/3 of a cup of the boiled water.
• Once the tomatoes are soft, add them to the food processor with the chile, a garlic clove, and the boiled water you saved. Then, blend your red salsa.

Puting it all together

• Now, we will fry our salsas. First, heat oil on a pan and then add chopped red onions. Once the onions are done, add the red salsa mix. Add the totopos and let them cook in the salsa for a bit. If you want, you can add other ingredients to this mix. I used a couple of eggs for each pan, but you can add pork, shredded beef, or chicken if you want.
• In a separate pan, heat some oil and pour the green salsa. Like we did with the red chilaquiles, add the totopos to the green salsa and let them cook with a couple of eggs.

Now, let's serve!

• Fill half of the dish with red chilaquiles and the other half with green chilaquiles. In the middle, put a bit of sour cream. On top, add shredded cotija cheese. You can decorate with chopped red onions and cilantro too.
• Enjoy your Mexican-style breakfast!