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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nopalito LLC, San Francisco, CA