Fresh Cilantro (1 Cup)
Fresh Lime Juice (3 Tablespoons)
Garlic (3 Cloves)
Jalapeños (1 Tablespoon)
White Onion (3/4 Cup)
Queso Blanco (1/2 Cup)
Sour Cream (1/2 Cup)
Corn Tortillas (14)
Chicken Or Vegetable Stock (1 1/2 Cups)
Diced Tomatoes, Canned (1 Cup)
Chili Powder (1 Tablespoon)
Dried Ancho Chiles (1 Ounce)
Ground Cinnamon (1/8 Teaspoon)
Paprika (1 Tablespoon)
Extra Virgin Olive Oil (2 Tablespoons)
Honey (1 Tablespoon)
Vegetable Oil (2 Cups)
You can use store-bought tortilla chips instead of frying your own, but they don’t compare to the crispy texture of freshly fried chips that are crunchy and tender all at the same time. Use vegetable stock instead of chicken stock for a vegetarian-friendly dish.
Place dried chiles in medium mixing bowl. Pour hot water over them to cover and let sit until softened, about 15-20 minutes. Prepare a food processor with the blade attachment. Trim cilantro leaves from the stems to measure the indicated amount. Place about 2/3 in food processor, then finely chop the remaining 1/3 for final garnish.
Dice white onion. Place about 2/3 in food processor, and reserve the remaining 1/3 for final garnish. Smash the garlic under the side of your chef’s knife to remove the peel. Place in the food processor. Strain juice from canned tomatoes and place indicated amount in food processor.
Add enough vegetable oil to a large saute pan so oil is about 1 inch deep. Set over medium heat and warm. Once oil is hot, add corn tortilla strips. Fry until crispy and golden, about 2-3 minutes, flipping halfway through. Do not crowd the pan. Work in batches if necessary. Transfer to the plate lined with paper towels to drain, and sprinkle with salt while warm.