Ingredients:

  • 12 corn tortillas, cut into triangles (approx. 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 3 medium roma tomatoes, halved (approx. 12 oz / 340g)
  • 3 dried guajillo chilies, stems and seeds removed (approx. 1 oz / 28g)
  • 1 dried ancho chili, stems and seeds removed (approx. 0.5 oz / 14g)
  • 3 cloves garlic, peeled (approx. 9g)
  • 1/2 medium white onion, sliced (approx. 50g)
  • 1 cup low-sodium vegetable or chicken broth
  • 1 tsp dried oregano
  • 1 tbsp avocado oil
  • 1/2 cup crumbled queso fresco
  • 1/4 cup Greek yogurt
  • 1 ripe avocado, sliced (approx. 150g)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Toss tortilla triangles with olive oil and salt. Air fry at 350°F (175°C) for 6-8 minutes, shaking halfway through, or bake on a parchment-lined sheet at 375°F (190°C) for 10-12 minutes until golden brown and rigid.
  2. Place tomatoes, garlic, and onion under a broiler for 5 minutes until the skins blister.
  3. Soak dried guajillo and ancho chilies in hot water for 10 minutes until pliable.
  4. Combine charred vegetables, soaked chilies, broth, and oregano in a blender and process until completely smooth.
  5. Heat avocado oil in a skillet over medium heat. Pour in the sauce and simmer for 8-10 minutes until it thickens and turns a deep mahogany color.
  6. Reduce heat to low. Add the crispy chips to the skillet and fold into the sauce for 30-60 seconds to coat.
  7. Plate immediately and garnish with crumbled queso fresco, Greek yogurt, sliced avocado, red onion, and fresh cilantro.