Abuela's Crispy Chilaquiles Rojos

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and pliable. Transfer to a bowl, cover with hot water, and soak for 15 minutes.

While chiles soak, place the halved tomatoes, roughly chopped onion, and unpeeled garlic cloves on a comal or under the broiler. Char on all sides until blistered and softened, about 8-10 minutes. Peel the garlic when cool enough to handle.

Drain the chiles and add them to a blender along with the charred tomatoes, onion, garlic, chicken broth, and oregano. Blend until completely smooth. Strain through a fine-mesh sieve if desired.

Heat the vegetable oil in a large, deep skillet over medium-high heat. Carefully pour in the salsa (it will splatter) and cook, stirring frequently, until it darkens slightly and thickens, about 5-7 minutes. Season with salt.

If making your own chips, cut corn tortillas into triangles and fry in 350F oil until golden and crisp, about 2 minutes. Drain on paper towels and season lightly with salt.

Reduce heat to medium-low and fold the tortilla chips into the salsa, tossing gently to coat every chip without crushing them. Cook for 1-2 minutes so the chips soften slightly on the outside while staying crisp at the center.

Serve immediately on a warm platter, drizzled with crema, scattered with queso fresco, onion rings, and cilantro. Top each portion with a fried egg if desired.