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Prepare the sauce base: Place the halved Roma tomatoes, roughly chopped white onion, and garlic cloves on a baking sheet. Roast in a preheated oven at 400°F for 15-20 minutes, or until softened and slightly charred. Alternatively, boil them in water until tender.

Blend the sauce: Transfer the roasted (or boiled) tomatoes, onion, and garlic to a blender. Add the chipotle peppers, adobo sauce, chicken broth, salt, and granulated sugar. Blend until completely smooth. Taste and adjust seasoning if needed.

Simmer the sauce: Heat 1 tablespoon of vegetable oil in a large saucepan or Dutch oven over medium heat. Pour in the blended sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded.

Fry the tortilla chips: While the sauce simmers, heat 3 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Transfer the fried chips to a paper towel-lined plate to drain excess oil, and immediately sprinkle with 1/2 teaspoon of salt.

Combine and serve: Add the fried tortilla chips to the simmering chipotle sauce, stirring gently to coat all the chips evenly. Cook for 1-2 minutes, just until the chips are softened but still have a slight bite. Do not overcook, or they will become mushy. Serve immediately onto individual plates.

Garnish: Top each serving generously with crumbled cotija cheese, thinly sliced red onion, chopped fresh cilantro, a drizzle of Mexican crema (or sour cream), and slices of fresh avocado. For a heartier meal, add a fried egg on top of each serving.


Prepare the sauce base: Place the halved Roma tomatoes, roughly chopped white onion, and garlic cloves on a baking sheet. Roast in a preheated oven at 400°F for 15-20 minutes, or until softened and slightly charred. Alternatively, boil them in water until tender.

Blend the sauce: Transfer the roasted (or boiled) tomatoes, onion, and garlic to a blender. Add the chipotle peppers, adobo sauce, chicken broth, salt, and granulated sugar. Blend until completely smooth. Taste and adjust seasoning if needed.

Simmer the sauce: Heat 1 tablespoon of vegetable oil in a large saucepan or Dutch oven over medium heat. Pour in the blended sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded.

Fry the tortilla chips: While the sauce simmers, heat 3 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Transfer the fried chips to a paper towel-lined plate to drain excess oil, and immediately sprinkle with 1/2 teaspoon of salt.

Combine and serve: Add the fried tortilla chips to the simmering chipotle sauce, stirring gently to coat all the chips evenly. Cook for 1-2 minutes, just until the chips are softened but still have a slight bite. Do not overcook, or they will become mushy. Serve immediately onto individual plates.

Garnish: Top each serving generously with crumbled cotija cheese, thinly sliced red onion, chopped fresh cilantro, a drizzle of Mexican crema (or sour cream), and slices of fresh avocado. For a heartier meal, add a fried egg on top of each serving.
