Chips in Salsa

Name: Chips in Salsa
Ingredients: 1/2 pound plum tomatoes; 1/2 pound tomatillos, husked and rinsed; 1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish; 1 tablespoon vegetable oil, plus more for frying; 6 dried arbol 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

10 ingredients

14 steps

Ingredients

1/2 pound plum tomatoes
1/2 pound tomatillos, husked and rinsed
1 medium white onionhalf sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
1 tablespoon vegetable oil, plus more for frying
6 dried arbol 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

Directions

1

To make the salsa, light a grill or preheat a grill pan.
2

Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.
3

In a medium saucepan, heat the 1 tablespoon of oil.
4

Add the arbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes.
5

Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water.
6

Simmer over moderately low heat until the onion is softened, about 30 minutes.
7

Transfer to a blender and puree until smooth.
8

Strain the salsa through a medium-mesh strainer; season with salt.
9

In a large saucepan, heat 2 inches of oil to 375.
10

Working in batches, fry the tortillas, turning occasionally, until golden and crisp.
11

Using a slotted spoon, transfer the chips to a paper towellined plate to drain.
12

In a large bowl, toss the warm chips with half of the salsa.
13

Transfer the chips in salsa to a platter and top with the cheese, cilantro and finely chopped onion.
14

Serve right away, passing the remaining salsa at the table.