Chilaquiles

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.

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.

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.

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.)

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.

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.

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

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