Totopos: In a pot, heat the oil to 355°F (180°C). Add the totopos and cook until browned. Drain on paper towels.
Green Salsa: Place all the ingredients in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.
Red Salsa: Place all the ingredients in a pot and cook over medium heat for 25 minutes. Blend and adjust the salt.
Pulled Chicken: Place all the ingredients in a pot; add 2 cups (about 500 ml) water, and bring to a boil over medium heat. Lower the heat to a simmer and cook for 25 minutes. Remove the chicken from the broth, cool slightly, and shred it with your hands.
Fried Eggs: Heat the oil in a large pan over low heat. Crack the eggs, one by one, into the oil. When the egg whites begin to turn opaque, cover and cook for 4 minutes. Remove from the heat and season with the salt.
Plating: Divide the chips among 4 bowls. Cover half of them with the green salsa and the other half with the red salsa. Top with the chicken and the fried eggs and finish with the cheese, crema de rancho, and onions.
Adapted from Mexico from the Inside Out by Enrique Olvera (Phaidon, $59.95, October 2015).
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.