Preheat 1 ½ cups of oil in a medium skillet at medium for 5-6 minutes. Slice the corn tortillas into wedges. Fry the tortillas for 7 minutes, turning as needed. Transfer to a plate lined with paper towels. Set it aside.

Wash tomatoes and serrano peppers. In a medium pot, fill halfway with water. Bring to a simmer at medium heat. Carefully remove the stems from the serrano peppers and chili de arbol peppers. Score an X on the bottom of tomatoes. When water comes up to a light simmer, add the serrano peppers, chili de arbol peppers and tomatoes. Cook for 10 minutes or until skins from tomatoes start to pull away.

Transfer tomatoes to a plate and let cool for 5 minutes. After 5 minutes, carefully peel the skin away from the tomatoes and discard the skin. Transfer tomatoes and all the juices on plate to the blender. Also, to the blender add the serrano peppers, onion, garlic, 1/3 cup of the cooking water and 1 ½ tsps. of salt. Blend on high until smooth, Set aside.

In a saucepan, preheat 2 tbsps. of oil at medium heat for a few minutes.

Once oil is hot, pour in the salsa from the blender jar. Stir well to combine. Reduce heat and continue cooking for 10 minutes. Taste for salt. Set it aside.

In a separate small nonstick skillet at medium heat, add 2 tablespoons of oil. Crack the eggs into skillet. Season lightly with salt and pepper. Cover skillet with lid and cook eggs while you finish preparing the chilaquiles.

Remove oil from the skillet. In that same skillet, at medium heat, add the fried chips. Pour in 6-7 ounces of salsa. Stir well to combine until all the chips are evenly coated. Reduce heat slightly and cook for 3-4 minutes.

Transfer chilaquiles to a large plate. Top with fried egg, onions, queso fresco, crema, cilantro, avocado and a pinch of salt. Enjoy!