Ingredients

• Corn tortillas, preferably a day old 12 (360 g)
• Vegetable oil, for frying 250 ml
• Tomatoes, ripe 4 medium (500 g)
• Dried guajillo chiles, stemmed and seeded 3 (15 g)
• White onion 1 medium (150 g), divided
• Garlic 2 cloves (8 g)
• Chicken broth 250 ml
• Salt 1 tsp (6 g)
• Mexican crema or sour cream 120 g
• Queso fresco, crumbled 80 g
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Cut each tortilla into 6 wedges and leave them spread out for an hour, or dry them in a 150C oven for 10 minutes.

2. 2

   Heat the oil in a deep frying pan to 180C and fry the wedges in batches for 1-2 minutes until golden and crisp, then drain them on paper towels.

3. 3

   Toast the chiles in a dry pan for 30 seconds, then simmer them with the tomatoes, 100 g of the onion and the garlic in a little water for 10 minutes; drain and blend with the broth until smooth.

4. 4

   Pour off all but 1 tbsp of the frying oil, add the sauce and the salt and simmer for 8-10 minutes until slightly thickened.

5. 5

   Add the tortilla chips, stir to coat and cook for 1-2 minutes, just until they begin to soften at the edges.

6. 6

   Divide among plates and top with crema, queso fresco, the remaining onion, finely chopped, and cilantro; serve at once.