24 corn tortillas, cut into triangles 2 cups vegetable oil, for frying   7-10 eggs (1-2 fried eggs per dish, depending on desire)   Queso fresco, crumbled 1 red onion, thinly sliced ½ cup cilantro, chopped Crema   ⅓ cup refried beans per person   Recipe   Heat vegetable oil in a large pot on medium high heat. Meanwhile, prepare the tomato salsa. Cut the tortillas into triangles by slicing 8 tortillas at a time in half and then slicing each half in quarters. Once the oil is heated, drop the triangles into the oil and fry for 5-7 minutes or until they look slightly golden. Stir the tortillas ever so often so that they do not clump. After each batch of tortilla chips is cooked, place them in a bowl draped with paper towels, in order to drain excess oil.   Red sauce recipe   6 Roma tomatoes 2 garlic cloves ½ onion 1 jalapeno, seeded for spicy, or deseeded for non spicy   In a medium pot, bring to boil 6 tomatoes, jalapeño,1/2 onion, 2 garlic cloves and 1 tsp salt for 10 min.  Drain water and place items in a blender and blend until smooth. Return the red salsa back to the pot and place on low heat.   Warm the refried beans.   Once all the tortillas are fried, start frying the eggs in a skillet. Meanwhile, toss the crispy tortillas into the hot salsa. Divide the chilaquiles onto each plate. Add the red onions, cilantro, cheese, and crema. Top them with 1-2 fried eggs and serve with a side of beans. Enjoy.