Directions

1. Heat oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.

2. Add the guajillo, ancho, árbol, and serrano chiles; cook for 3-5 minutes until softened and fragrant.

3. Stir in tomatoes, oregano, cumin, broth, and salt, then simmer for 2 more minutes. Transfer the mixture to a blender and blend until smooth.

4. In another pot, heat oil and fry tortillas in batches until golden and crispy. Drain on a rack or paper towels, sprinkling with salt.

5. Reheat the salsa in the skillet, then add the tortilla chips, stirring until they reach your desired softness. Alternatively, plate the chips and pour the salsa over them.

6. Drizzle with Mexican crema, sprinkle queso fresco, and top with cilantro and onion before serving.