Chilaquiles with Fish

You should start by cutting the tortillas into irregular pieces and frying them without browning them for a few seconds. take the green tomatoes and grind them into a sauce together with the serrano peppers, onion, coriander and epazote in a frying pan with oil. in a previously greased casserole place half of the tortilla pieces; on these, place the clean white fish or charales and half of the cut fresh cheese. cover with the sauce prepared with the tomatoes and add half a cup of broth.
Bring to medium heat until the tortilla at the base is soft, although it should not dry out. once cooked for about ten minutes, remove from heat and place the remaining half of the cheese, a little more coriander and the small chopped onion. garnish with a hard-boiled egg and radishes and serve.