Position rack in middle of oven and preheat broiler.

On a large sheet pan, toss tomatoes, onion and garlic in canola oil with a pinch of salt and pepper, place tomato halves cut side up, broil for 10 to 15 minutes or until blistered and charred. Set aside.

Heat a cast iron skillet over medium heat, and dry toast the chiles until they are fragrant and starting to turn dark, 1-2 minutes, remove from heat. Add tomato paste, saute 1 minute. Add broth, water, and toasted chilis, bring to a boil, reduce heat, cover and simmer until chiles are tender, about 10 minutes. Remove chiles, reserve cooking liquid.

Add roasted tomatoes, onions, chiles, garlic, cumin, oregano, salt, cilantro stems, lime juice and 1 cup reserved cooking liquid to a blender. Cover the blender with a clean towel, carefully blend until smooth, and strain back into the skillet. Bring to a simmer, and toss in the chips. Cook for 2-3 minutes tossing and allowing the chips to soak up some of the sauce.

Portion chips onto plates, serve topped with fried egg, avocado, cotija, cilantro, crema and chopped onion.

If you are frying your own tortilla chips, before you begin: Fill the cast iron pan with 2 inches of canola oil, bring to 350℉, and fry chips in batches until crispy, 2-3 minutes. Remove to a paper towel lined plate to drain, and sprinkle with salt. Drain oil from pan once cooled, and proceed with recipe.