Chilaquiles are the greatest breakfast food on earth. There, I said it. It has everything you want in a dish: textural contrast, temperature contrast, umami, fat, acidity. In the underrated world of wet-crunchy foods (General Tso’s chicken, agedashi tofu, buffalo wings), chilaquiles reign supreme. Usually you have to choose between the red and the green, but for the show, I served Cord and Aziz both because two is better than one.

Two final notes: When it comes to tortillas, I really trust Javier Cabral (the editor of L.A. Taco). Javier recommended tortillas from Caramelo in Lawrence, Kansas. They use heirloom corn from Mexico, sourced by the company Tamoa. They are really incredible tortillas. Lastly, this was my first time making chilaquiles. They are by no means authentic. If you want a real recipe, Javier’s wife Paola has you covered. - Dave Chang

For the green salsa:

• 1 onion, quartered
• 3 tomatillos, halved
• 2 jalapeños
• 10 garlic cloves
• 1 serrano pepper
• Juice of 1 lime
• Half bunch cilantro
• 1 teaspoon chicken bouillon powder
• Salt
• MSG
• Grapeseed oil

For the red salsa:

• 3 chiles de arbol, seeded
• 4 anchos chiles, seeded
• 1 guajillos chile, seeded
• 1 japones chile, seeded
• 8 garlic cloves
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 white onion, quartered
• 4 Roma tomatoes (or 1 large can of crushed tomatoes)
• 1 tablespoon chicken bouillon powder
• 1 tablespoon sugar
• 1 teaspoon rice wine vinegar
• Olive oil
• Salt

For the chilaquiles:

• 20 corn tortillas
• 1 pound boneless, skinless chicken thighs
• Olive oil
• Oil for frying
• Salt
• Fried eggs
• Cilantro
• Sliced avocado
• Crema
• Crumbled queso cotija

To make the green salsa: Fire up the broiler and place a rack on the second level from the top. Toss the tomatillos, onion, garlic, jalapeño, and serrano pepper in grapeseed oil, then season with salt. Place on a baking sheet with the tomatillos cut-side down. Slide under the broiler and cook for 8–10 minutes, or until everything is blistered and bursting. Transfer to a blender and puree with the lime juice, cilantro, and chicken bouillon. Loosen with water if it’s a little bit thick, then season with salt and MSG to taste. Reserve.

To make the red salsa: Heat a skillet over medium heat, and coat with olive oil. Add the chilies to the pan and toast the chilies for a couple minutes. Don’t burn them. Add the garlic cloves and cumin. Continue to toast for a minute, then transfer to a blender. Add the onion, tomatoes, chicken bouillon, sugar, and vinegar. Blend until smooth, then season to taste. Move to a saucepan and thin with 1/2 to 1 cup of water. Simmer over low heat for 10 minutes. Reserve.

Slice the chicken into bite-size chunks, and season with salt.

Heat a skillet over medium-high heat, then coat with olive oil. Add the chicken to the pan, and cook until lightly browned. Pour in the green salsa, cover, and simmer until the chicken is cooked through and tender — 15–20 minutes.

Meanwhile, fry the chips. Heat a few inches of oil to 350 degrees Fahrenheit in a large pot or Dutch oven. Make sure you leave a few inches of space at the top, so the oil doesn’t boil over. Slice the tortillas into 6 pieces, then fry until crisp — about 5 minutes. Remove with a spider strainer or slotted spoon, and drain. Season with salt.

Heat the red salsa in a large skillet, then add half the chips. Stir/toss so that the chips are fully coated in sauce. You’re not dipping chips in salsa. They need to be saturated and served at that exact moment when they’ve begun to soak up the salsa but still have crunch. Transfer to a serving platter.

Add the rest of the chips to the green salsa. Stir/toss as you did with the red salsa. Transfer to the same platter as the red chilaquiles.

Garnish with crema, cotija, cilantro, and avocado. Heat a frying pan and coat with a big glug of olive oil. Crack a couple eggs into a small bowl, then slide into the oil. Cover and cook for 30–45 seconds or until the eggs are over-easy. Place onto the chilaquiles and serve.