Mexican Chilaquiles

*The amount of chilies depend on how hot you like your food. I usually use 3 to 4 dry chilies and it comes out fairly hot, but, then again, I'm from Mexico and I'm used to eating chili in all my food ;)
Put the water in a pot and bring it to a boil. Wash and clean the tomatoes and cut them in 4 parts, put the tomatoes into the water and let it boil for 5 minutes. After this time, add the cleaned chilies and let it boil for another 5 minutes.
Cut about 1/3 of the onion and blend it with the tomatoes, chili, garlic and a cup of the water they cooked in. While this blends, slice another third of the onion, heat the oil in a deep skillet and fry the onion in it until it is transparent but not brown. Add the tomato and chili sauce to the onions (careful because it will jump) and let it boil in a low flame. When it is boiling, add the salt and let it boil for another minute. Now, add the toritlla chips and mix well, but careful because they might break, turn off the fire and let it sit for about 5 minutes before serving (this will give the chips time to absorbe the extra water and become soft). Chop the rest of the onion.
Serve hot and sprinkle the onion on top. Enjoy!
This is a great dish to have for breakfast with some fried black beans as a side.