Tostaditas With Ancho Salsa Roja

Serves: 4
Total Calories: 219


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

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.

Nutritional Facts:

Serves: 4
Total Calories: 219
Calories from Fat: 54

This Tostaditas With Ancho Salsa Roja recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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