Cut 5 tortillas into triangles and fry them in a skillet until golden and crispy. This makes one individual serving. Place the fried tortillas on a plate. Repeat this step for each additional serving.

Remove the seeds and veins from the guajillo chiles. Fry the chiles, peanuts, tomatoes, and onion together. Once well fried, add water so everything cooks through. When it starts to boil, cook for 5 minutes, then turn off the heat and let it rest for 10 to 15 minutes. Blend the mixture until smooth.

Strain the sauce into a small pot and bring it to a boil again. Add a little more water if needed so the sauce is thick but not too soupy—aim for a medium consistency.

Pour the sauce over the fried tortilla chips on each plate. Top with crema, cheese, and cilantro to taste. Enjoy!