Remove stems from guajillos and árbol chiles. Place the tomatoes and chiles in a pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and the guajillos have softened, about 10–12 minutes. Drain.

In a blender, combine the cooked tomatoes and chiles, a piece of onion, the garlic clove, and the Nort zuisa. Blend until smooth.

Heat 1–2 tablespoons of oil in a skillet over medium heat. Pour in the blended sauce, season with salt, and simmer just until it comes to a gentle boil. Taste and adjust salt; then turn off the heat.

In another wide skillet, heat enough oil to submerge a tortilla (about 1/2–1 inch deep). Keep it at medium heat.

Important — cool the sauce completely. One at a time, dunk a cold tortilla into the sauce to coat both sides. Transfer the sauced tortilla to the hot oil and fry for a few seconds per side until firm and slightly blistered. Drain on paper towels.

Place a little shredded chicken down the center of each tortilla, add cabbage and carrot if using, roll tightly, and arrange seam-side down.

Top with crema, crumbled queso, and finely chopped raw onion. Serve immediately.