Cut the tortillas into triangles (8 pieces per tortilla). Heat enough oil in a skillet and fry the tortilla pieces in batches until crispy.

In another skillet, add enough water and bring to a boil. Add the tomatoes and cook until soft.

While the tomatoes are cooking, clean the guajillo chiles, then add them to the pot along with the arbol chiles.

When the tomatoes have cooled, transfer them to a blender along with the chiles, garlic, salt, a little water, onion, and the tomato puree. Blend until smooth.

In a skillet with a little oil, pour in the sauce and cook for a few minutes. Season with chicken bouillon powder. Add the fried tortilla chips and stir to coat.

Add the cheese, turn off the heat, and cover the skillet so the cheese melts.

Serve with Mexican crema, guacamole, vegetables, or as you prefer.