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.
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