Cut the stems off of the chilies, and slice each chili in half lengthwise. Remove the seeds, then transfer to a medium pot and cover with cold water. Bring the pot to a boil over high heat. When boiling, turn off the heat, stir, and cover. Let sit covered for 1 hour.

Transfer the chilies to a food processor, reserving the soaking liquid. Add the tomatoes, onion, and garlic to the food processor, and process until smooth.

In a large saute pan or skillet, melt the butter over medium heat. Add the chili puree and 1/3 cup soaking liquid, and cook, stirring occasionally. When the salsa begins to thicken, stir more frequently, as it will begin to sputter any pop. The total cooking time will be around 20 minutes. Stir in the honey and salt, and taste. Adjust seasoning if needed.

Stack the staled corn tortillas on a cutting board and cut crossways into 4 or 6 wedges (your preference) to form chips.

In a large cast iron or heavy bottomed steel pan, heat 1” of oil to 365F over high heat. Fry the tortillas in batches until bubbly and golden, about 3 minutes. Drain the chips on a wire rack or paper towels and sprinkle with fine grain salt while hot.

Mix together the salsa and the chips (just before eating to keep the chips crisp), coating well, and plate. Top with fried eggs and toppings, and enjoy! I like mine with a few splashes of salsa valentina.