Cut each tortilla into 8 wedges. Heat oil to 350 degrees F (180 degrees C) in a large pot over medium-high heat. Add tortillas and fry in batches until golden and crispy, 1–2 minutes per batch. Drain on paper towels and sprinkle with salt.

In a saucepan, boil water and guajillo chiles until softened (about 5 minutes). Add onion, garlic, tomatoes, jalapeños, cumin, and salt, then cook until onion softens (10 minutes).

Blend the chile mixture, canned tomatoes, vinegar, and olive oil until smooth (1 minute).

Simmer 1 cup of sauce in a skillet and coat 1/4 of the fried chips with the sauce for about 3 minutes.