1-First, preheat the oven to 150°C. Cut the tortillas into 5 cm pieces, lightly brush them with oil, and sprinkle with salt. Arrange them on a baking sheet and bake for 15 to 20 minutes until toasted, then let them cool. This method gives those crispy tortillas the texture everyone enjoys.

2-Next, for the tomato sauce, preheat the oven to 175°C. Place the green tomatoes, onion, garlic, and serrano chilies in a container. Lightly coat with about a tablespoon of oil, sprinkle with salt, and roast on a baking sheet until the tomatoes are soft and slightly charred. Blend the roasted ingredients with cilantro and broth until smooth, then heat an additional tablespoon of oil in a pan over medium heat and cook the sauce for about 10 minutes, seasoning to taste.

3-To serve, add the toasted tortilla chips carefully to the hot sauce and stir to coat evenly. Serve immediately on a platter topped with sliced onions, grated cheese, cream, and chopped cilantro. The whole process takes approximately 50 minutes, and you can add shredded chicken or egg if you like for extra protein.