| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces Mexican-style pork chorizo (recommended: Reynaldo’s)
- 1 tablespoon vegetable oil
- 3 cups Stovetop Salsa, recipe follows
- Tortilla Chips, recipe follows
- 4 ounces Cheddar, grated
- 4 ounces Monterey Jack, grated
- 1/2 cup sour cream
- 1 small red onion, finely diced
- 1/4 cup chopped fresh cilantro leaves
- 6 Roma tomatoes
- 1 large yellow onion, root removed, peeled, and halved
- 1 jalapeno, stemmed
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 1 cup loosely packed fresh cilantro leaves and stems
- 1 teaspoon salt
- Freshly ground black pepper
- 3 cups canola oil
- 36 corn tortillas, cut into 8 wedges
- Salt
- Sweet paprika
Instructions
- Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
- In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
- In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
- In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2383 |
| Total Fat | 206 g |
| Saturated Fat | 31 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 101 mg |
| Sodium | 1560 mg |
Reviews
Great recipe for brunch, lunch or dinner. I’ve made this several times and everyone absolutely LOVED them. Couple things I’ve done differently – added a bit more salt to the salsa, used extra thick and crunchy tortilla chips (purchased, omitted the cilantro and served sliced avocados on the side.
Delicious! Added homemade guacamole because my daughter loves it.
I made this without using the chorizo and it was still good. I also had enough salsa left to use it as a base for my Santa Fe Chicken recipe that I created, so it is worth making the salsa because it is so easy and use it in other recipes. I have added this salsa to other salsa recipes that I have.
I made this exactly as the recipe says, and served it with the guacamole. Both my husband and i really loved it! I am going to make it again. Thanks Amy!
this recipe was very good. i made it for my boyfried & some friends, everyone really enjoyed it. the chorizo has a strong flavor so a little goes a long way.
I made a permuted, hastened version of this dish for an ad hoc brunch with friends in Los Angeles after having seen how ridiculously simple it was on Amy’s show. With an eye to what was available in terms of time and frige contents, and using pre-made medium-spice salsa and unsalted tortilla chips (both from a very authentic Mexican brand), I substituted chopped bacon for the chorizo and topped it all with fried eggs and chives. Let me tell you, I have never had such an overwhelming response to a dish that was so easy to whip up. The result was a great complement to eggs in terms of flavor, texture, spicing, and heat. I have traveled extensively in Mexico, as well, and with all respect for my fellow reviewers, a dish need not be absolutely authentic to have your guests yelling, “!Que rico!”
People who review this recipe should actually make it and try it before criticizing, IMO. It didn’t take very long to make the chips and salsa. The chips were totally worth the time and effort. The chip/salsa mix is way better than regular nachos. Once all the chips were mixed into the salsa though, I realized that if you’re unable to eat them all at once, it’s a good idea to hold off on mixing all the chips as they will just get soggy. Like some other reviewers said, it’s a great comfort food with a lot of flavor.
Amy this is the best salsa recipe that I have ever made. PERFECT! Very quick, easy and flavorfull. Keep up the good work=)
I’m just learning to cook, and this recipe was a great one for me to try. I absolutely loved it and I can’t wait to make it again. I’m not a fan of soggy chips, so next time I’ll just pour the salsa on top of my crispy chips and eat like nachos. But overall, fantastic!
I loved the idea of cooking the chips in the salsa.