Chilaquiles Divorciados (Fried Tortilla Chips with Red and Green Salsa)

Steps

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1. 1
   In a small pot, boil 5 tomatoes, a handful of chile de árbol, and a piece of onion in water; set the garlic aside for later, to be added when blending.
   ▶ ≈0:17
2. 2
   In another pot, boil the stemmed serrano peppers, half a tomato, and seeded poblano peppers in water; again reserve some onion and garlic for later.
   ▶ ≈0:35
3. 3
   While the sauces simmer, cut the corn tortillas into triangles.
   ▶ ≈0:56
4. 4
   Heat oil in a pan and fry the tortilla triangles in small batches until golden and crispy, sprinkling a little salt for flavor; remove and set aside on a plate.
   ▶ ≈1:13
5. 5
   Using the same pan, fry the eggs three at a time so they're easy to flip, season with a little salt, and cook to your preferred doneness.
   ▶ ≈1:56
6. 6
   Blend the cooked tomatoes, chile de árbol, onion, garlic, a little salt, and some of the cooking liquid into a red sauce.
   ▶ ≈2:38
7. 7
   Pour the blended red sauce into the pan used for the eggs and simmer briefly to bring the flavors together.
   ▶ ≈3:00
8. 8
   Similarly, blend the cooked serrano and poblano peppers, tomato, onion, garlic, salt, and some cooking liquid into a green sauce.
   ▶ ≈3:23
9. 9
   Pour the green sauce into another pan and let it come to a boil until slightly reduced and flavorful.
   ▶ ≈3:42
10. 10
    Divide the fried tortilla chips into two portions: toss one half in the red sauce and the other half in the green sauce until well coated.
    ▶ ≈4:03
11. 11
    Plate the red and green tortilla chips side by side, top with the fried eggs, and finish the green side with a drizzle of crema and a sprinkle of cheese before serving.
    ▶ ≈4:43