1. 1. Cut the tortillas into triangles.

2. 2. Heat oil in a pan until hot.

3. 3. Fry the tortilla triangles until they turn crispy. This usually takes just a couple of minutes.

4. 4. Once they are done, drain them on a paper towel and set aside.

5. 5. Remove the stems and seeds from the guajillo and arbol chiles.

6. 6. Toast the chiles lightly in a dry pan to enhance their flavors, then soak them in hot water until softened (about 15 minutes).

7. 7. In a blender, combine the softened chiles, tomatillos, garlic, cumin, oregano, cilantro, chicken broth, onion, and salt. Blend until smooth.

8. 8. To achieve a silky consistency, strain the sauce through a fine mesh strainer.

9. 9. Heat a pan over medium heat with a drizzle of oil.

10. 10. Pour in the strained sauce and let it simmer for about 10 to 15 minutes until it thickens slightly.

11. 11. Gently toss your crispy tortilla chips in the sauce until they are comfortably coated.