Totopos con Chile
- Salsa de Arbol:
- 2 tablespoons olive oil
- 1/3 cup chiles de arbol
- 3 cups organic canned diced tomatoes
- 1/4 cup white vinegar
- 1 small clove garlic
- 1 small fresh tomatillo
- 2 cups Greek kefir yogurt
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 1/2 pounds salted corn tortilla chips
- 2 cups grated cotija cheese
- 1 cup small dice white onions
- 1 cup finely chopped fresh cilantro
- 8 lime wedges
Preheat the oven to 450 degrees F.
For the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo. Blend until smooth.
Pour the blended salsa into a small pot. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt.
For the crema: Combine the yogurt, lime juice and salt in a bowl. This may be thinned with water if necessary.
For assembly: Heat the chips in the oven for about 2 minutes, and then toss together with the hot salsa in a large stainless-steel bowl until completely covered. Cover the chips with the cotija cheese, onions and cilantro. Garnish on the side with the crema and lime wedges.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Nopalito LLC
Recipe courtesy of Mario Batali