Chilaquiles

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1. 1Step 1: Line a large skillet with aluminum foil and heat it over high heat. Roast the tomatoes, garlic, and onion for 15 minutes, turning occasionally, until the onion gets slight char. Remove the garlic and onion and set aside.
2. 2Step 2: Continue roasting the tomatoes for 5 more minutes, until the skins begin to pop open and char. Remove and set aside.
3. 3Step 3: Take the foil off the skillet and roast the chile arbol and guajillo peppers over medium-high heat for 2–3 minutes, turning often and watching closely to avoid burning.
4. 4Step 4: Place the roasted tomatoes, garlic, onion, chiles, chicken broth, Mexican oregano, and salt in a blender. Blend until smooth.
5. 5Step 5: Pour the sauce into a large saucepan and bring to a simmer, then reduce heat to medium and cook for 10 minutes, or until thickened.
6. 6Step 6: While the sauce cooks, pour vegetable oil to a depth of 3 inches in a large deep frying pan and heat over medium-high until it reaches 350°F. Fry the tortilla pieces in batches until golden and crispy, about 3 minutes.
7. 7Step 7: Drain the chips on paper towels or a wire cooling rack set over a baking pan. Sprinkle them with ½ teaspoon salt and toss gently.
8. 8Step 8: Layer the fried tortillas on plates and spoon the sauce over them.
9. 9Step 9: Serve warm with optional toppings: crumbled queso fresco, chopped cilantro, table crema or sour cream, sliced avocado, or fried eggs.