Salsa Brava Chilaquiles

Ingredients

• 12 pieces Corn tortillas, cut into triangles
• 1 cup Vegetable oil for frying
• 1.5 cups Canned crushed tomatoes
• 1 tablespoon Smoked paprika (Pimentón de la Vera)
• 0.5 teaspoon Cayenne pepper
• 3 cloves Garlic cloves, minced
• 0.5 cup Mayonnaise
• 1 teaspoon Lemon juice
• 0.5 cup Manchego cheese, shredded
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Salt
• 1 tablespoon Sherry vinegar

Instructions

1. 1

   Heat the vegetable oil in a large skillet and fry the tortilla triangles in batches until golden brown and crisp; drain on paper towels and salt immediately.

2. 2

   In a separate saucepan, sauté half of the minced garlic with a splash of oil until fragrant, then stir in the smoked paprika and cayenne pepper for 30 seconds.

3. 3

   Add the crushed tomatoes and sherry vinegar to the saucepan, simmering for 10-15 minutes until the sauce thickens into a rich Salsa Brava.

4. 4

   Prepare the garlic aioli by whisking together the mayonnaise, the remaining minced garlic, and lemon juice in a small bowl until smooth.

5. 5

   Place the fried tortilla chips back into a large warm skillet and pour the hot Salsa Brava over them, tossing gently to coat while keeping some crunch.

6. 6

   Sprinkle the shredded Manchego cheese over the warm chips, allowing it to melt slightly from the residual heat.

7. 7

   Drizzle the garlic aioli generously over the top of the chilaquiles in a zigzag pattern.

8. 8

   Garnish with chopped fresh parsley and serve immediately while the textures are still contrasting.