Cut corn tortillas into quarters. In a large skillet, heat vegetable oil over medium-high heat. Fry tortilla pieces in batches until golden and crisp, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

To make the red sauce, rehydrate dried chiles by soaking them in hot water for 20 minutes until softened. Drain, reserving some soaking liquid.

In a blender, combine rehydrated chiles, crushed tomatoes, chicken broth, chopped onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Blend until smooth. Add a little reserved chile soaking liquid if needed to reach desired consistency.

In a separate saucepan, heat a tablespoon of oil over medium heat. Pour the blended sauce into the saucepan and bring to a simmer, stirring occasionally, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with additional salt and pepper if necessary.

Add the fried tortilla chips to the simmering sauce and gently toss to coat. Cook for 1-2 minutes until the tortillas soften slightly but still retain some crunch.

Serve immediately, topped with crumbled cotija cheese, a drizzle of Mexican crema or sour cream, and fresh chopped cilantro. A fried egg is a popular and delicious addition.