Smoky Spanish chorizo and melted Manchego cheese over a tomato and pimentón base.
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Heat the vegetable oil in a large skillet and fry the tortilla wedges in batches until golden brown and crisp, then drain on paper towels.
In the same skillet, remove most of the oil and sauté the diced Spanish chorizo until the fat renders and it becomes slightly crispy.
Add the diced onions to the chorizo fat and cook until translucent, then stir in the minced garlic and smoked paprika for 1 minute until fragrant.
Pour in the crushed tomatoes and broth, simmering the sauce for 10 minutes over medium-low heat until it thickens slightly.
Season the sauce with salt and pepper to taste, then gently fold in the fried tortilla chips until they are well-coated but not soggy.
Sprinkle the shredded Manchego cheese evenly over the top of the mixture.
Cover the skillet with a lid for 2-3 minutes until the Manchego is completely melted and gooey.
Garnish with fresh cilantro and serve immediately while the chips still have a slight crunch.
