Fresh Fried Corn Chips with Tomatillo Salsa

Name: Fresh Fried Corn Chips with Tomatillo Salsa
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 corn tortillas; 1 bunch fresh cilantro, leaves coarsely chopped; 5 to 6 garlic cloves; 1 jalapeno, stemmed; 2 lime, juiced; 1 Tbsp kosher salt; 6 servings Kosher salt; 1 small Spanish onion, quartered; 454 grams tomatillos, husked and rinsed; 6 servings Vegetable oil, for frying

The recipe Fresh Fried Corn Chips with Tomatillo Salsan is ready in around 27 minutes and is definitely an excellent gluten free and vegan option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 164 calories. A mixture of tomatillos, jalapeno, juice of lime, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Onion

Water

Salt

Equipment you will use

Pot

Drain and reserve cooking liquid.

Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *

Ingredients you will need

Fresh Cilantro

Lime Juice

Vegetable

Equipment you will use

Blender

Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.

Ingredients you will need

Lime Juice

Seasoning

Cilantro

Salt

Prepare corn chips. Preheat oil to 375 degrees F.

Ingredients you will need

Corn Chips

Cooking Oil

Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.

Ingredients you will need

Salsa Verde

Tortilla

French Fries

Salt

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Equipment you will use

Food Processor

Blender

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Equipment

Pot

Blender

Food Processor

Ingredients

Servings:

corn tortillas 1bunch

fresh cilantro, leaves coarsely chopped 5

to 6 garlic cloves 1

jalapeno, stemmed 2

lime, juiced 1Tbsp

kosher salt 6servings

Kosher salt 1small

Spanish onion, quartered 454grams

tomatillos, husked and rinsed 6servings

Vegetable oil, for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.