Ingredients:

• 8 Red tomatoes
  
• 1/4 Onion
  
• 1 Jalapeño Chile
  
• Salt (as much as you may need-9
  
• Lard (as much as you may need)
  
• 10 Tortillas
  

Garnish:

• Grilled cheese
  
• 2 Spoons finely chopped onion
  
• Cream.
  

Instructions:
Roast the previously washed tomatoes, the onion and the chile, until their skin has black spots on them. (I recommend roasting them until they are very tender).
When all the ingredients are well toasted, blend them until your sauce is clot free.
Place a very large sauce pan on high fire and heat the lard, at least three big spoons, let it boil, and when it is very hot add the sauce and stir frequently, let it cook on high fire for at least ten minutes, then lower the heat and let it cook, at this point you can add the salt.
You will know when your sauce is well cooked if it doesn`t have any water on top, and little holes start to form, don`t let it dry to much do, or your chilaquiles will be hard.
Set aside.
Take your tortillas and cut them into little squares, then divide your cut tortillas into half.
Place a pan on high fire and add some lard, two spoons aproximately and some salt, let it heat, and when the lard is boling hot add one half of the cut tortillas and fry them, let them fry until the are very hard, then repeat the same process with the other half.
When you have finished making your nachos, place the sauce on the stove and let it heat on loww fire, then add the tortillas and mix well.
Place on a plate and garnish with the cheese, the onion and the cream.

Buen Provecho!

Tips:
If you don`t want to make the nachos from scratch you can buy them at any supermarket, just make sure you get them salt free.
You can also make this meal a healthy breakfeast by serving it with some scrambled eggs and some frijoles refritos.