Ingredients

• 6 ounces Mexican-style pork chorizo (recommended: Reynaldo's)
• 1 tablespoon vegetable oil
• 3 cups Stovetop Salsa, recipe follows
• Tortilla Chips, recipe follows
• 4 ounces Cheddar, grated
• 4 ounces Monterey Jack, grated
• 1/2 cup sour cream
• 1 small red onion, finely diced
• 1/4 cup chopped fresh cilantro leaves
• 6 Roma tomatoes
• 1 large yellow onion, root removed, peeled, and halved
• 1 jalapeno, stemmed
• 2 cloves garlic, peeled
• 1 teaspoon salt
• 1 cup loosely packed fresh cilantro leaves and stems
• 1 teaspoon salt
• Freshly ground black pepper
• 3 cups canola oil
• 36 corn tortillas, cut into 8 wedges
• Salt
• Sweet paprika

Instructions

1. Special equipment: 5-cup capacity blender Deep-fat frying thermometer
2. Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
3. In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
4. In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
5. In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.