Heat a large skillet over medium heat and add 2 tbsp of oil. Once hot, add the guajillo chiles and cook for about 5–10 seconds on each side. Remove and set aside.

Add the jalapeños and garlic to the skillet. Cook for a few minutes, stirring frequently. Then add the tomatoes and cook for about 5 minutes.

Return the guajillo chiles to the skillet and pour in the 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat and let cool slightly.

While it cools, heat oil in a large nonstick skillet over medium heat. Fry the tortilla triangles in batches until golden and crispy. Transfer to a paper towel-lined plate.

In a blender, combine the cooked tomatoes, jalapeños, garlic, guajillo chiles, and the cooking water. Add cumin, black pepper, oregano, and chicken bouillon. Blend until smooth.

In the same skillet used to fry the chips, leave about 1 tbsp of oil and heat over medium. Pour in the sauce and cook for 7–10 minutes. Taste and adjust salt if needed.

Add the tortilla chips and gently toss to coat in the sauce. Serve hot, garnished with queso fresco, onion, and cilantro.