Ingredients

• ¼ cup vegetable oil, for frying
• 12 El Milagro corn tortillas, cut into 8 wedges each
• Kosher salt
• 4 Roma tomatoes or 2 large tomatoes (about 1 ½ pounds), chopped
• ½ large yellow onion, chopped
• 1 medium jalapeño, sliced (remove the seeds for a less spicy dish)
• 2 cloves garlic
• 1 ¼ cups low-sodium chicken or vegetable broth, divided

Directions

1. Heat ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
2. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor. Pour in 1 cup of the broth. Blend until smooth.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Taste and season with salt as needed.
4. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
5. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.