Instructions

1. To a large heavy skillet over medium heat, add 1 cup of the oil. When it’s hot and shimmering, add the tortillas in batches and fry until crisp and golden, 3–4 minutes per batch. Using a slotted metal spoon or spider skimmer, transfer the chips to a large paper towel-lined baking sheet as you continue frying the rest. Discard the oil, wipe out the skillet, and set aside.
2. To a medium pot, add the tomatoes, jalapeños, and garlic. Measure ¼ cup of the onions for garnish and set aside. Add half of the remaining onions to the pot, as well as enough cold water to just cover the vegetables. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the tomatoes are very soft, 18–20 minutes. Add ¼ cup of the cilantro and continue cooking 1 minute more. Drain the vegetables, discarding the cooking liquid. Peel and core the tomatoes and stem the jalapeños (for a milder sauce, remove and discard the jalapeño seeds). Transfer the vegetables to a blender and blend until smooth, then set aside.
3. In the reserved skillet, heat the remaining oil over medium. When it’s hot and shimmering, add all but the reserved ¼ cup of onions and cook, stirring frequently, until they are softened and translucent, 7–9 minutes. Stir in the reserved vegetable sauce and chicken bouillon powder (if desired), then bring to a boil over medium-high heat. Add the tortilla chips and chicken (if using), stirring and turning to coat with the sauce, then turn the heat to medium-low and simmer until the tortilla chips are tender but still chewy, 2–3 minutes. Transfer the chilaquiles to a warm platter, top with the crema, cotija cheese, and pickled jalapeños (if using), and garnish with the remaining cilantro and onions. Serve hot.