Remove the husk from tomatillos and rinse off. Transfer to simmering water. Add the serranos and onion. Cook for 10 minutes. Using a slotted spoon, transfer ingredients to the blender. Add the garlic, a handful of fresh cilantro, bouillon, pinch of oregano and 1 cup of the cooking water. Blend on high until smooth. Taste for salt. Set aside.
Variation without Eggs: Preheat 1 1/2 tablespoons of olive oil to medium heat for a few minutes. Add the salsa from blender to the hot pan. Cover and reduce heat slightly because it will pop and boil quickly. If it is too thick, mix in 1/3 cup of water. Cook for another 5 minutes. Taste for salt. Yields about 4 cups.
To assemble chilaquiles: Fold the homemade chips(Totopos) into the warm tomatillo salsa until evenly coated. At this point you can add the melting cheese on top and cook on low until cheese melts. Or you can transfer chilaquiles to serving dish just with salsa. Garnish with queso fresco or cotija cheese, onions, cilantro, avocado and crema.
Variation with Eggs: In a skillet. preheat 1 1/2 tbsps of avocado oil. When hot, saute 1/3 c of finely diced white onion for 3-4 minutes, Add the fried tortilla chips and 6 large eggs, previously whisked in a bowl. Season with salt and pepper. Once eggs set up, pour in 2 cups of salsa and gently fold in. Top with melting cheese. Cover and turn heat to low. Once cheese melts, chilaquiles are ready to serve and garnish.
For Torta; Toast bolillo rolls and slice open. Add warm beans, avocado , warm chilaquiles, sliced onion, fresco or cotija cheese, jalapeños and Mexican crema.