Fresh Fried Corn Chips with Tomatillo Salsa

Total Time:
27 min
Prep:
10 min
Inactive:
5 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Tomatillo Salsa:
  • 1 pound tomatillos, husked and rinsed
  • 1 jalapeno, stemmed
  • 1 small Spanish onion, quartered
  • 5 to 6 garlic cloves
  • 1 tablespoon kosher salt
  • 1 bunch fresh cilantro, leaves coarsely chopped
  • 2 lime, juiced
  • Vegetable oil, for frying
  • 12 corn tortillas
  • Kosher salt
Directions
  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.

  • Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.

  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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