10 Roma tomatoes (about 2 1/4 pounds), roughly
chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
Tortilla Chips:
Vegetable oil, for frying
Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish
Directions
For the salsa: Heat the canola oil in a medium
heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and
onions and sauté until golden brown, 10 minutes. Add the chipotles and sauté for
another minute.
Add the skillet ingredients along with 1
tablespoon salt and 1 teaspoon black pepper to a blender and process until
smooth. Return the mixture to the skillet and cook over medium-low heat for 5
minutes; season with additional salt and pepper. Keep warm.
For the tortilla chips: Heat 2 inches of oil in
a large, low Dutch oven until a deep-fry thermometer inserted in the oil
registers 375 degrees F. While heating, stack the tortillas and cut the stack
into 8 triangles.
Working in batches, fry the tortilla triangles
until crisp and golden in color, about 2 minutes per side. Remove the chips
from the oil and drain on a paper towel-lined baking sheet; season with salt.
Add the tortilla chips to the skillet with the
warm salsa, making sure all the chips are fully coated in the salsa. Transfer
to a serving dish. Top with fried eggs if desired, and sprinkle with the queso
fresco. Garnish with thinly sliced red onions, Mexican crema and chopped
cilantro.
