– 1/2 white onion, cut into 3 chunks – 3 roma tomatoes halved length wise – 4 garlic cloves (skin left on initially) – 4 chiles de arbol – 2 guajillo chiles (remove stem and shake out seeds, it’s okay if a little remains) – Juice of half an orange – A smidge over a cup veg broth – Pinch of cumin – Salt and pepper to taste – Juice of 1 1/2 limes – 4 siete almond tortillas (or other small tortillas of choice), cut into 6ths to get some chip shapes going
Other toppings: – Potato eggs seasoned with cumin, salt, black salt, and a little turmeric for color (past recipe on page) – Refried black beans – Iceberg lettuce shreds – Cocojune yogurt mixed with a little cumin and green chiles, thinning with water as needed. – Cilantro to garnish
Directions:
1. In cast iron or heavy bottom pan, toast chiles on low heat until fragrant. Takes a few minutes. Don’t want to brown them, just liven up that chile flavor. Set aside. 2. Up the heat to medium. Add roma tomatoes cut side down, onion chunks, and garlic. Cook for 10 min, flipping halfway to get some char on those puppies. Once done remove garlic to remove peels, then add back in. 3. Add in broth, juice of orange, and chiles. Bring to boil, then lower heat to keep a simmer going for 15 min. 4. While things are simmering, assemble your tortilla chips. Line on parchment lined baking sheet and sprinkle with salt. Cook at 350 for 12 minutes. Keep an eye on them to avoid burning, as oven intensity can differ. Will be crisp and slightly golden. 5. Once sauce is done simmering, add everything to a high speed blender. Add in lime juice, and season with salt, pepper and cumin. Blend till smooth. Set aside in container you will save it in, you’ll have some leftovers ;). 6. In a bowl, add chips and add some sauce. Toss to coat. Then add all your other toppings and enjoy!! Best eaten immediately to have a that crunch with chips still hehe.
Notes: – To lessen the heat can do less chiles de arbol. This will taste realllll spicy alone, however with all the other toppings it balances it out and tastes like a dream in Sara’s world. – All tortillas work fine here, corn can be a little damp at times so my gluten bf uses flour typically.
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Recipe link: [here](https://www.instagram.com/reel/C9aCLZQJeWY/?igsh=MXZsdTNuaGphOXkycg==)
Ingredients:
– 1/2 white onion, cut into 3 chunks
– 3 roma tomatoes halved length wise
– 4 garlic cloves (skin left on initially)
– 4 chiles de arbol
– 2 guajillo chiles (remove stem and shake out seeds, it’s okay if a little remains)
– Juice of half an orange
– A smidge over a cup veg broth
– Pinch of cumin
– Salt and pepper to taste
– Juice of 1 1/2 limes
– 4 siete almond tortillas (or other small tortillas of choice), cut into 6ths to get some chip shapes going
Other toppings:
– Potato eggs seasoned with cumin, salt, black salt, and a little turmeric for color (past recipe on page)
– Refried black beans
– Iceberg lettuce shreds
– Cocojune yogurt mixed with a little cumin and green chiles, thinning with water as needed.
– Cilantro to garnish
Directions:
1. In cast iron or heavy bottom pan, toast chiles on low heat until fragrant. Takes a few minutes. Don’t want to brown them, just liven up that chile flavor. Set aside.
2. Up the heat to medium. Add roma tomatoes cut side down, onion chunks, and garlic. Cook for 10 min, flipping halfway to get some char on those puppies. Once done remove garlic to remove peels, then add back in.
3. Add in broth, juice of orange, and chiles. Bring to boil, then lower heat to keep a simmer going for 15 min.
4. While things are simmering, assemble your tortilla chips. Line on parchment lined baking sheet and sprinkle with salt. Cook at 350 for 12 minutes. Keep an eye on them to avoid burning, as oven intensity can differ. Will be crisp and slightly golden.
5. Once sauce is done simmering, add everything to a high speed blender. Add in lime juice, and season with salt, pepper and cumin. Blend till smooth. Set aside in container you will save it in, you’ll have some leftovers ;).
6. In a bowl, add chips and add some sauce. Toss to coat. Then add all your other toppings and enjoy!! Best eaten immediately to have a that crunch with chips still hehe.
Notes:
– To lessen the heat can do less chiles de arbol. This will taste realllll spicy alone, however with all the other toppings it balances it out and tastes like a dream in Sara’s world.
– All tortillas work fine here, corn can be a little damp at times so my gluten bf uses flour typically.
Looks delicious!