Chiliqueles with Chorizo

By cacelias

This recipe is from Amy Finley the New Network Star of the Food Network (2008). It is really delicious, especially the tortilla chips and salsa, they are excellent. Alex said that this recipe can also be called "Haystacks".

Recipe from Amy Finely, Food Network

Ingredients

• Stove-Top Salsa:
• 6 oz. mexican-style pork chorizo
• 1 tablespoon vegetable oil
• 3 cups Stove-Top Salsa
• Tortilla Chips
• 4 oz grated cheddar cheese
• 4 oz grated monterey jack cheese
• 1/2 cup sour cream
• 1 small red onion, diced
• 1/2 cup fresh cilantro leaves, chopped
• 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, if desired
• freshly ground black pepper
• Tortilla Chips:
• 3 cups canola oil
• 36 corn tortillas, cut into 8 wedges each
• coarse sea salt
• sweet paprika

Details

Servings 4

Preparation

Step 1

To make the Stove-Top Salsa:
In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts of water. Bring to a boil over high heat and let cook 5-8 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, add a little of the cooking liquid. It should have the consistency of a very thick soup. Check seasoning and add additional salt, if desired, and pepper to taste.

To make the Tortilla Chips:
In a large high-sided saute pan over medium heat, bring the oil to 350 degrees. Fry the chips in small batches until crisp and lightly golden, about 2-3 minutes. They will continue to darken upon resting. With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the sea salt and sweet paprika while still warm. Repeat with remaining chips. I use a deep fryer.

To make the Chilliqueles:
Remove the chorizo from it's casing by splitting one 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 to the pot and stir to coat with the salsa, then cook until they begin to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until they begin to soften, about an additional 3-5 minutes. There should be a nice mix of very soft and still slightly crunchy chips when they are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of the 4 bowls. While still hot, top with the grated cheddar and monterey jack cheese, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with guacamole on the side.