Recipe courtesy of Nopalito

Totopos con Chile

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 8 servings
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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


  1. 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.

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