Step 1

Preheat an oven to 375 F. Toss the halved roma tomatoes, chopped onion, and garlic cloves with 1 tablespoon of oil and season with salt and pepper. Roast for 20 minutes until the tomatoes are soft.

Step 2

Place the dried guajillo chilies and chile de arbol in a heat safe bowl and cover with very hot water, let them soak for 15 minutes.

Step 3

Combine the roasted veggies and soaked chilies in the carafe of a blender with the cumin and oregano and add as much of the chile soaking liquid as necessary to make the sauce smooth. Season to taste with salt and pepper.

Step 4

Heat a thin layer of oil in a nonstick skillet over medium heat. Fry the tortilla wedges in batches until crispy on both sides. Transfer the crispy tortillas to a paper towel lined plate and season with salt. Add oil as necessary as you fry the rest of the chips. After the chips are fried, remove all but 1 tablespoon of oil from the skillet.

Step 5

Add the red salsa to the skillet (careful, it'll splatter a little!) and cook over medium heat for 4-5 minutes until darkened in color. Add the crispy tortillas and toss to coat. Cook for 2-3 minutes until the chips have softened slightly but aren't soggy. Top as desired and serve immediately.