Chips in Salsa
In this best possible version of flavored tortilla chips, Traci Des Jardins tosses the just-fried chips with homemade salsa, then sprinkles them with a little Mexican Cotija cheese.
Ingreadient :
- 1/2 pound plum tomatoes
- 1/2 pound tomatillos, husked and rinsed
- 1 medium white onion—half sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
- 1 tablespoon vegetable oil, plus more for frying
- 6 dried árbol chiles
- 2 garlic cloves, halved
- Kosher salt
- 12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips
- 1/4 pound Cotija cheese, shredded
- 1/2 cup chopped cilantro
Direction :
- 1/2 pound plum tomatoes
- 1/2 pound tomatillos, husked and rinsed
- 1 medium white onion—half sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
- 1 tablespoon vegetable oil, plus more for frying
- 6 dried árbol chiles
- 2 garlic cloves, halved
- Kosher salt
- 12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips
- 1/4 pound Cotija cheese, shredded
- 1/2 cup chopped cilantro
