When you see how easy it is to make this salsa from scratch, you will never want to buy a jar again. And forget bagged chips! It takes almost no effort to make your own at home. In my version of this classic recipe, the cheese is seared (asado) rather than deep-fried, resulting in a lighter alternative that really brings out the sweet flavor of the panela cheese. If you don’t want to go out of your way to purchase the panela cheese, substitute a moist mozzarella.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Put the tomatillos in a medium saucepan and add enough water to cover. Bring to a simmer over medium heat and cook for 5 minutes, or until tender. Transfer the tomatillos and 1/4 cup of the cooking liquid to a food processor. Add the onion, chiles, garlic, and cilantro, and blend until smooth. Transfer the salsa to a bowl and let it cool completely. Then season to taste with salt and pepper, cover, and refrigerate until cold. (The salsa can be prepared 1 day ahead and kept refrigerated.)
Step 2
Heat the olive oil in a large heavy sauté pan over medium-high heat. Working in 2 batches, add the cheese slices and sear for 2 minutes per side, or until browned. Carefully transfer the cheese to a platter. Repeat with the remaining cheese. To eat, top each tortilla chip with a piece of cheese and then with salsa.
tip
Step 3
Tortilla chips, or totopos, as they are known in mexico, are very easy to make. Cut tortillas into any desired shape (you can have fun with this if you like) and deep-fry them in 350°F vegetable oil until crisp, about 3 minutes. Drain them on paper towels and season them heavily with salt while they are still warm. Store the tortilla chips in an airtight container at room temperature for up to 1 day.
