Begin by cutting corn tortillas into 6 wedges and allowing them to dry on the counter for several hours or overnight. Heat about an inch of oil in a large saucepan over medium heat until hot, then add the tortilla wedges in batches, frying until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.

Cut open the dried guajillo and arbol chiles, discarding veins and seeds. Place these cleaned chiles in a saucepan covered with water, bring to a boil, then reduce heat to simmer until softened, about 20-30 minutes.

While your chiles are soaking, create the green sauce by adding 1/3 cup of chicken broth, garlic cloves, oregano, and cumin seeds into a blender; blend until well mixed before adding tomatillos and fresh cilantro.

In a separate saucepan heated with 2 tablespoons of olive oil, sauté sliced onions until translucent (about 3 minutes). Pour your blended green tomatillo sauce into this pan and let it simmer over medium heat for about 10 minutes.

Once your soaked red chiles have softened, transfer them into the blender with one cup of chicken broth and blend until smooth. Strain this mixture over the existing green sauce in your saucepan and season with salt before letting everything simmer together.

Add the crispy tortilla chips into your combined sauces, stirring gently until every piece is coated. Serve immediately by dividing portions onto plates and garnishing with crumbled queso fresco, sautéed onions, crema, avocado, and optional fried eggs or shredded chicken.