Step 1

In a medium pot, add the guajillo chiles, árbol chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

Step 2

Using a slotted spoon, transfer the softened chiles to a blender. Add 1 ½ cups fresh water, the tomato, garlic, onion, and salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids.

Step 3

Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set it aside.

Step 4

Fill a large sauté pan or deep skillet with about 2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)

Step 5

Working in batches, add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining tortilla wedges.

Step 6

In a separate sauté pan or skillet, heat 1 ½ teaspoons of vegetable oil. Pour in the salsa roja and cook for 3 minutes, stirring occasionally.

Step 7

Remove the pan from the heat and add in the fried tortilla chips. Gently toss them together to coat.

Step 8

Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.