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1
Remove the chorizo from its casing by splitting 1 end and squeezing out the meat.
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2
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.
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3
Set aside and keep hot.
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4
In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering.
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5
Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes.
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6
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.
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7
There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished.
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8
Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls.
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9
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.
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10
Serve hot with Guacamole on the side.
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11
In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water.
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12
Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft.
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13
Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt.
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14
If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid.
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15
Check seasoning and add additional salt, if necessary, and pepper, to taste.
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16
Inactive Prep Time: none
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17
Ease of Preparation: easy
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18
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.
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19
(They will continue to darken while resting.)
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20
With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels.
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21
Season with the salt and paprika while still warm.
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22
Repeat with the remaining chips.
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23
Cook's Note: If you don't have a deep-fat frying thermometer, drop in a small piece of tortilla to check the temperature of the oil.
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24
You're ready to fry when the tortilla bobs to the surface immediately and the oil surrounding it begins to bubble vigorously.
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25
If your chips cook too quickly, turn down the heat.
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26
Inactive Prep Time: none
