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Tostaditas With Ancho Salsa Roja |
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Serves: 4 It is no news that tortilla chips and salsa are irresistible. Chunky tomato salsas are popular, but I like to dip my chips in this thin sauce, which is served in New Mexican restaurants. It is brick-red and intense with the flavor of local dried chilies. Choose a heat level that you can tolerate-they should be labeled mild, medium, or hot. As for the tortillas, they are best if allowed to stale slightly before frying. Rather than air-drying them, I bake them briefly. There are a lot of mediocre, preservative-laden tortillas on the market, so when you find a brand you like, save the label so you'll remember it the next time you are tortilla shopping.Makes 4 to 6 appetizer servings ANCHO SALSA ROJA: 2 1/2 ounces dried New Mexico chili (about 10) 1 small onion, chopped 2 cloves garlic, crushed through a press 1 teaspoon dried oregano 1/4 teaspoon ground cumin 1 tablespoon olive oil 2 tablespoons finely chopped fresh cilantro 1/4 teaspoon salt TOSTADITAS: 12 corn tortillas, cut into sixths Vegetable shortening or vegetable oil for deep-frying
1. TO MAKE THE SALSA: Heat a large, empty skillet over medium-high heat. Break the chilies open and discard the seeds and stems. Open up the chilies and place them in the skillet. In batches, toast the chilies, occasionally turning and pressing them flat with a metal spatula, until they are pliable and the color has deepened, about 1 minute. They should be toasted, but not scorched. Place the toasted chilies in a medium bowl and cover with boiling water. Let stand until the chilies soften, about 20 minutes. Drain, reserving the soaking liquid. 2. In a blender, combine the drained chiles, onion, garlic, oregano, and cumin. With the machine running, add enough of the soaking liquid to make a smooth puree, about 3/4 cup. 3. In a medium nonstick skillet over medium heat, heat the olive oil. Add the chili puree and cook, stirring almost constantly, until thickened, about 3 minutes. Transfer to a small bowl and stir in the cilantro and salt. (The sauce can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Serve at room temperature.) 4. TO MAKE THE TOSTADITAS: Position racks in the center and top third of the oven and preheat the oven to 350°F. Spread the tortilla wedges on 2 baking sheets. Bake, switching the positions of the sheets from top to bottom halfway through baking, until the tortillas are slightly dried, about 10 minutes. Remove from the oven and let cool. 5. Line 2 baking sheets with paper towels and set aside. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the tortillas until golden brown, less than 1 minute. Using a wire-mesh skimmer, transfer to the paper towels to dry. (The chips can be prepared up to 8 hours ahead, stored uncovered at room temperature.) Just before serving, sprinkle the chips with salt. Serve with the sauce for dipping. VARIATION: Stir 1/2 cup plain yogurt into the cooled salsa. This makes a mellower dip that some cooks may prefer. |
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