In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.

In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.

Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick

Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.

Taste and adjust salt & pepper.

While the sauce is cooking, fry or bake the tortillas

In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.

Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!

Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.