Stem and core tomatoes and stem, de-vein, and de-seed the chiles.
Preheat broiler to high, then roast the tomatoes until blackened on all sides.
Lightly toast the guajillo chiles on a comal or in a pan.
Meanwhile, bring a small pot of water to a boil, then reduce to a simmer and add the chiles. Let sit covered for 15 minutes. Drain.
Add tomatoes, chiles, salt, garlic, and white onion to a blender and blend until smooth.
Heat the oil in a skillet over medium-high and add the puree (a splatter screen will be helpful here). Fry for 5 minutes, stirring often. Remove from heat and set aside.
Totopos (Tortilla Chips)
Preheat oven to 425 degrees.
Brush the tortillas on both sides with the oil, then cut into 6ths (three cuts across each). Place on a baking sheet in a single layer, then sprinkle lightly with kosher salt.
Bake for 5 minutes until lightly browned and somewhat crispy.
Assembly
Return the sauce to medium-high heat and bring to a boil. Stir in the tortilla chips and cook, stirring constantly, until the tortillas begin to slightly soften. 5 minutes.
Top with crumbled queso fresco (or substitute feta), fried eggs, Mexican crema (or sour cream), and chopped cilantro