Step 1

Heat oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.

Step 2

Add the guajillo, ancho, árbol, and serrano chiles; cook for 3-5 minutes until softened and fragrant.

Step 3

Stir in tomatoes, oregano, cumin, broth, and salt, then simmer for 2 more minutes. Transfer the mixture to a blender and blend until smooth.

Step 4

In another pot, heat oil and fry tortillas in batches until golden and crispy. Drain on a rack or paper towels, sprinkling with salt.

Step 5

Reheat the salsa in the skillet, then add the tortilla chips, stirring until they reach your desired softness. Alternatively, plate the chips and pour the salsa over them.

Step 6

Drizzle with Mexican crema, sprinkle queso fresco, and top with cilantro and onion before serving.