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Totopos con Chile

2 tablespoons olive oil
1/3 cup chiles de arbol
3 cups organic canned diced tomatoes
1/4 cup white vinegar
1 small clove garlic
1 small fresh tomatillo
2 cups Greek kefir yogurt
2 tablespoons lime juice
1 teaspoon salt
1 1/2 pounds salted corn tortilla chips
2 cups grated cotija cheese
1 cup small dice white onions
1 cup finely chopped fresh cilantro
8 lime wedges


Preheat the oven to 450 degrees F. For the salsa: Heat the olive oil in a small pot, and then add the chiles and fry until bright orange, about 10 seconds, tossing continuously to avoid burning. Immediately remove from the oil. Transfer to a blender with the tomatoes, vinegar, 1/4 cup water, the garlic and tomatillo. Blend until smooth. Pour the blended salsa into a small pot. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt. For the crema: Combine the yogurt, lime juice and salt in a bowl. This may be thinned with water if necessary. For assembly: Heat the chips in the oven for about 2 minutes, and then toss together with the hot salsa in a large stainless-steel bowl until completely covered. Cover the chips with the cotija cheese, onions and cilantro. Garnish on the side with the crema and lime wedges.

Source: www.foodnetwork.com