Chalupas and Salsa de Jitomate

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== Ingredients ==
=== Chalupas ===
* ½ cup vegetable oil
* 12 x 3-inch-round corn tortillas
* 1 cup Salsa de Jitomate
* ½ cup crumbled Mexican queso fresco, or feta or goat cheese
=== Salsa de Jitomate ===
* 3 dried guajillo chiles, stemmed, seeded and cut open flat
* 3 dried d'arbol chiles, or other small, spicy dried chiles, stemmed and unseeded
* 1 lb red-ripe tomatoes
* 6 garlic cloves, unpeeled
* 1 tsp dried Mexican oregano
* 1 tsp kosher or sea salt
== Directions ==
=== Chalupas ===
# Heat oil in large skillet over medium-high heat.
# Carefully place several tortillas in oil.
# Cook, turning, until thoroughly heated but still pliable with chewy texture, but not brittle.
# Remove from heat, drain on paper towels and continue until all tortillas are used up.
# To serve, top mini corn tortillas with salsa de jitomate and sprinkle of cheese.
# At a buffet, serve salsa in decorative bowl and allow guests to serve themselves.
=== Salsa de Jitomate ===
# Heat heavy, ungreased skillet to medium-high heat.
# Flattening guajillo chiles with spatula, toast chiles 2 minutes per side until chiles change color and release aromas.
# Remove to bowl of hot water.
# Toast d'arbol chiles 30 seconds, and add to water.
# Soak chiles at least 30 minutes or up to several hours until soft.
# Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
# Remove from heat, cut out tomato stem ends and transfer tomatoes to blender.
# Trim hard ends from garlic, peel and scoop into blender.
# Add chiles and enough water to facilitate blending, and purée until well blended.
# Pour salsa into bowl, and stir in oregano and salt.
# Let sit at least 30 minutes for flavors to meld.
Category:Mexican Vegetarian
Category:Oregano Recipes
Category:Chile de arbol Recipes
Category:Guajillo chile Recipes
Category:Tomato Recipes
Category:Tortilla Recipes
Category:Feta Recipes
Category:Queso blanco Recipes
Category:Goat cheese Recipes