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1
For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat.
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2
Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes.
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3
Add the chipotles and saute for another minute.
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4
Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth.
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5
Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper.
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6
Keep warm.
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7
For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
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8
Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side.
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9
Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
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10
Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa.
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11
Transfer to a serving dish.
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12
Top with fried eggs if desired, and sprinkle with the queso fresco.
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13
Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.
