Spanish Chorizo and Manchego Chilaquiles

Ingredients

• 12 pieces Corn tortillas, cut into wedges
• 6 ounces Spanish chorizo, diced
• 1.5 cups Manchego cheese, shredded
• 15 ounces Crushed tomatoes
• 1 tablespoon Smoked paprika (Pimentón de la Vera)
• 0.5 cup Yellow onion, finely diced
• 3 pieces Garlic cloves, minced
• 0.5 cup Chicken or vegetable broth
• 0.5 cup Vegetable oil for frying
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   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.

2. 2

   In the same skillet, remove most of the oil and sauté the diced Spanish chorizo until the fat renders and it becomes slightly crispy.

3. 3

   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.

4. 4

   Pour in the crushed tomatoes and broth, simmering the sauce for 10 minutes over medium-low heat until it thickens slightly.

5. 5

   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.

6. 6

   Sprinkle the shredded Manchego cheese evenly over the top of the mixture.

7. 7

   Cover the skillet with a lid for 2-3 minutes until the Manchego is completely melted and gooey.

8. 8

   Garnish with fresh cilantro and serve immediately while the chips still have a slight crunch.