Totopos Con Chile
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
White Vinegar1 small
Garlic (clove)1 small
Tomatillo (fresh)1 tsp
Salt2 tbsps
Lime Juice2 cups
Grated Cotija Cheese1 cup
White Onion (small dice)Directions:
1
Preheat the oven to 450 degrees F
2
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
3
Immediately remove from the oil
4
Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo
5
Blend until smooth
6
Pour the blended salsa into a small pot
7
Bring to a boil, then reduce the heat and simmer for 15 minutes
8
Season with salt
9
For the crema: Combine the yogurt, lime juice and salt in a bowl
10
This may be thinned with water if necessary
11
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
12
Cover the chips with the cotija cheese, onions and cilantro
13
Garnish on the side with the crema and lime wedges