Here’s a crafty solution to this upsetting nacho dilemma: Toss the chips in a spicy sauce before you add your toppings. That way, every chip is just as delicious as the last. Toppings, really, are merely supporting characters.
This is what chefs José Ramos and Gonzalo Guzman Gonzalez of Nopalito in San Francisco do. Their “totopos con chile” coats corn tortilla chips with a fiery sauce made with chiles de arbol. Breifly bathed in this sauce, the chips takes on a crunchy yet pliable texture. Grated Cotija cheese, diced white onions, chopped cilantro, and a creamy-tangy yogurt lime sauce spike the chips with that hit of something extra.
Eat them with a fork and knife or, hell, just dig in with your hands.
And, go on, share. This recipe makes plenty to go around—no territorialsm necessary.
Totopos con Chile
Recipe by José Ramos and Gonzalo Guzman Gonzalez, who also bring Nopalito’s fare to Off the Grid’s: Picnic at the Presidio
What you’ll need:
2 Tbsp olive oil
1/3 cup dry chiles de arbol, soaked
3 cups canned diced tomatoes
1/4 cup white vinegar
1 clove garlic
1 small fresh tomatillo
Salt, to taste
1 cup Greek kefir yogurt
1 Tbsp lime juice
1 1/2 pounds corn tortilla chips
2 cups grated Cotija cheese
1 cup small diced white onions
1 cup finely chopped fresh cilantro
8 lime wedges
How to make it:
1. Preheat the oven to 450°F.
2. Make the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer the chiles to a blender with the tomatoes, vinegar, 1/4 cup water, garlic, and tomatillo. Blend until smooth.
3. Pour the blended salsa into a small pot. Bring the mixture to a boil, and then reduce the heat and simmer until the sauce coats the back of a spoon, about 15 minutes. Season with salt, to taste.
4. As the sauce simmers, make the crema. In a medium bowl, combine the yogurt and lime juice. Season with salt, to taste. Thin will water, if necessary.
5. In a large oven-safe bowl, heat the chips in the oven, about 2 minutes. Remove from the oven and toss with the salsa mixture until the chips are completely covered. Cover the chips with Cotija cheese, onions, and cilantro. Garnish with crema and lime wedges. Makes 4 to 6 servings.
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Source : Men’s Health
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