Bring a pot of water to a boil over high heat. Add the tomatoes, onion, contents of the skillet and the chile de arbol to the pot, if using for more spice. Turn the heat off and let the contents sit for 15 minutes, until the peppers softened.

Strain the tomatoes out and cut in half. Place in a blender. Strain the remaining ingredients out of the pot and place in the blender. Reserve 1 cup of the broth to use later. Blend the contents until smooth.

In a large cast iron skillet, heat the corn oil over medium to medium high heat.

Be sure you leave the tortillas out on the counter overnight so they can dry out, which will allow them to crisp up faster when frying. Cut the tortillas into chips sizes. Add the chips to the skillet and toss to lightly coast with the oil. Continue cooking until the chips have evenly toasted, stirring frequently, about 8 minutes. Remove the tortillas and place on a paper towel and set aside.

Return to the skillet and pour the red sauce in to it. Stir in ¼ to ½ cup of the reserved broth and cook over medium heat until it comes to a hard simmer for about 5 minutes, stirring constantly. Remove from the heat and place in a warm spot.

Grease a medium skillet and add the eggs. Cook over medium heat until they are over-easy to over medium. Set aside.

Toss the tortillas chips into the skillet with the red sauce until evenly coated. If the sauce is too thick add a little more of the reserved broth, but you don’t want the sauce to be too soupy. Cook over medium heat for about 3 minutes, don’t overcook to where the chips get soggy.

Top the chips with Queso Fresco, the fried eggs and sliced avocados. Serve immediately.