Begin frying your tortilla triangles to make totopos.
Once fried, set aside on a cooking rack with a paper towel to drain excess oil.
Hit your chilis with a blow torch so they lightly blister then soak them in boiling water until they are just covered, set aside for later.
Char your tomatoes, onions & garlic in a dry and hot cast iron skillet.
Once charred, add your tomatoes, onions, garlic & chiles into a blender and just barely cover with stock.
Add your oregano, pepper to taste and just a bit of salt, you can adjust the seasoning later.
Slowly stream in your leftover broth, a little bit at a time, until you get a liquid that has a bit of a body to it. You don't want it to be too thin and runny.
You can choose to strain your sauce once blended.
Add a bit of avocado oil to a hot pan and pour in your sauce.
This is where you'd add a whole sprig of epazote to infuse into your sauce. Remove after a few minutes.
Gently reduce your sauce until you get a slightly rich consistency. (We like a buttermilk consistency).
Check for seasoning.
Add your homemade totopos.
Toss and evenly coat.
Plate your chilaquiles and top with cilantro, red onion, fried egg, and some delicious creme y queso fresco, buen provecho!
