Remove the stems and seeds from the guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for about 30 seconds on each side until fragrant and pliable.

Place the toasted chiles in a bowl and cover with hot water. Let soak for 15-20 minutes until soft. Drain, reserving some soaking liquid.

Char the Roma tomatoes, half of the white onion, and unpeeled garlic cloves under a broiler or in a dry skillet for 8-12 minutes, turning until blackened in spots.

Let garlic cool slightly and peel it. Blend charred vegetables with the drained chiles, cumin, salt, and broth until smooth.

Heat 1 tablespoon of oil in a saucepan over medium-high heat. Pour blended salsa into the saucepan and reduce heat to medium-low. Simmer for 10-15 minutes until thickened. Adjust salt as necessary.

Pour 1/4 inch of oil in a skillet over medium-high heat and fry each tortilla for 30-45 seconds on each side until golden and crisp. Drain on paper towels.

Lower heat to medium-low. Fry eggs sunny-side up or over-easy until whites are set and yolks remain runny, about 3-4 minutes. Season with salt.

On each plate, place 2 fried tortillas. Spoon warm salsa over, add two fried eggs, and top with crumbled queso fresco and chopped cilantro.

Serve Huevos Rancheros with refried beans, avocado slices if desired, and a dollop of Mexican crema.