Simple Chilaquiles Recipe

1. Blend the salsa. Add tomatoes, onion, jalapeño(s), garlic, cilantro, cumin (if using), and 1/2 cup broth or water to a blender. Blend until mostly smooth. You want it pourable, not chunky like pico.
2. Cook the salsa to wake it up. Heat 1 tablespoon oil in a large skillet over medium heat. Carefully pour in the salsa. Stand back a bit, it can splatter when the wet salsa hits hot oil. Simmer 5 to 7 minutes, stirring occasionally, until it darkens slightly and smells rich instead of sharp. Taste and add salt a little at a time (remember the chips bring plenty).
3. Adjust consistency. If the salsa looks too thick, add a splash more broth or water. You want enough sauce to coat the chips generously and stay a little juicy in the pan.
4. Add chips in two batches. Reduce heat to medium-low. Add half the chips and fold gently for 30 to 45 seconds. Add the rest and fold again until the chips are coated and starting to soften.
5. Simmer briefly for juicy and tender. Let everything cook 1 to 2 minutes, folding once or twice. Stop when the chips are tender but still have a few crisp edges. If it looks dry, add a splash of broth. If it looks too wet, keep folding over the heat for another 30 seconds.
6. Finish with lime. Turn off the heat and squeeze in 1 tablespoon lime juice. Taste again. If it needs more pop, add another squeeze. If it needs more salt, add it now.
7. Top and serve immediately. Shower with queso fresco, drizzle crema, and add radishes, avocado, and cilantro. If using eggs, place them right on top so the yolk becomes part of the sauce. Serve with lime wedges.

Optional crisp-edge trick: After folding, spread chilaquiles into an even layer and let them sit 30 seconds without stirring. That quick contact with the pan gives you a few extra toasty corners.