adapted from a recipe by Rick Bayless
1 can of whole tomatoes (28 oz), drained with ½ cup of the liquid reserved
2 whole chipotles in adobo, from a can found in Latin markets
1 ½ tablespoons vegetable oil
1 large onion, sliced thinly
1 garlic clove, finely chopped
1 ½ cups chicken stock
8 ounces tortilla chips (please I implore you to make your own if you have time, it’s easy!)
¼ cup freshly grated cheese (it can be Parmesan or any Mexican crumbly cheese)
1/3 cup sour cream or Mexican crema
¼ cup green onions, thinly sliced
¼ cup cilantro leaves, finely chopped (omit it if you are Cilantro Hater, you know who y’all are and don’t need to tell me about it, jeeeeeeez)
salt and pepper to taste
If you’re making your own tortilla chips, simply fry pieces of corn tortillas in hot oil until golden brown and then drain on paper towel. Don’t crowd them and don’t overcook them. See? I told you it was easy.
In a blender, add the canned tomatoes, half of the liquid and the two chipotle peppers. Blend until smooth.
In a large deep skillet (you’ll need depth as you’ll be adding all the ingredients here), heat the oil and two-thirds of the large onion (not the green!) and cook over high heat until browned, about 5 to 6 minutes. Add the chopped garlic and cook for 1 minute. Add the tomato and chipotle puree and simmer for about 5 minutes, until thickened. Add the chicken stock and boil the sauce over moderately high heat for about 2 minutes. You want the sauce to thicken slightly. Remove from heat and season with salt and pepper.
Gently stir the tortilla chips into the chile sauce, making sure they’re well coated. You want every inch of the chips to be covered in sauce. Top the chips with the remaining onion, some green onions, a sprinkle of cheese, a dollop of sour cream or crema, and cilantro.
Enjoy immediately.
-- Also published on MattBites.com