Chilaquiles Rojos — Fried tortilla chips in red chile salsa

Cut the tortillas into quarters or strips. Heat the oil in a wide skillet over medium-high heat until a tortilla piece sizzles immediately when dropped in. Fry the tortilla pieces in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and salt lightly. Set aside.

Toast the guajillo and árbol chiles on a dry comal over medium heat, pressing flat, for 20 seconds per side. Soak in hot water for 15 minutes.

Char the tomatoes, onion, and garlic directly on the comal until the tomato skins blister and the onion has charred edges.

Drain the chiles. Blend with the charred tomatoes, onion, garlic, and broth until smooth. Season with salt.

Heat 1 tbsp of the frying oil in a clean skillet over medium-high heat. Pour in the blended salsa — it will spit. Fry, stirring, for 3–4 minutes until the sauce darkens and thickens. Taste and adjust salt.

Add the fried tortilla chips to the hot salsa. Using tongs or a spoon, toss to coat all the chips evenly. Let them sit in the sauce for 60–90 seconds — they should begin to soften at the edges but retain some crunch in the center.

Fry or poach the eggs separately while the chips are sitting in the sauce.

Plate the chilaquiles immediately. Top with a fried egg, crema, queso fresco, and sliced onion. Serve at once — they continue to soften in the residual heat.