Chilaquiles Red Salsa

Place the deseeded guajillo and arbol chiles in a bowl. Cover them with hot water and let them rehydrate for 15-20 minutes, or until softened. Drain the chiles, reserving about 1/2 cup of the soaking liquid.

While the chiles rehydrate, heat a comal or heavy-bottomed pan over medium-high heat. Place the halved Roma tomatoes, chopped white onion, and peeled garlic cloves on the hot surface. Roast them for about 8-10 minutes, turning occasionally, until they are slightly charred and softened.

Combine the rehydrated chiles, roasted tomatoes, onion, and garlic in a blender. Add 2 cups of chicken broth and the reserved chile soaking liquid. Blend until very smooth. If needed, add more broth or soaking liquid to achieve a pourable consistency.

Heat 1/4 cup of vegetable oil in a large saucepan or pot over medium heat. Carefully pour the blended salsa through a fine-mesh sieve into the hot oil, pressing down on the solids to extract all the liquid. Discard the solids. Bring the salsa to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Season with salt and a pinch of sugar if desired.

While the salsa simmers, heat about 1 inch of vegetable oil in a separate large skillet over medium-high heat. Fry the quartered corn tortillas in batches until golden brown and crispy. Transfer the fried chips to a plate lined with paper towels to drain excess oil. Season lightly with salt.

Once the salsa has thickened, add the crispy tortilla chips directly to the simmering salsa. Stir gently to coat all the chips evenly. Cook for 1-2 minutes, just until the chips are softened but still have a slight bite. Do not overcook, or they will become mushy.

Immediately transfer the chilaquiles to individual plates. Garnish generously with a drizzle of Mexican crema, crumbled queso fresco, thinly sliced red onion, and fresh chopped cilantro. For a heartier meal, top each serving with a freshly fried egg.