Chalupas and Salsa de Jitomate

Chalupas

 * ½ cup vegetable oil
 * 12 x 3-inch-round corn tortillas
 * 1 cup Salsa de Jitomate
 * ½ cup crumbled Mexican queso fresco, or feta or goat cheese

Salsa de Jitomate

 * 3 dried guajillo chiles, stemmed, seeded and cut open flat
 * 3 dried d'arbol chiles, or other small, spicy dried chiles, stemmed and unseeded
 * 1 lb red-ripe tomatoes
 * 6 garlic cloves, unpeeled
 * 1 tsp dried Mexican oregano
 * 1 tsp kosher or sea salt

Chalupas

 * 1) Heat oil in large skillet over medium-high heat.
 * 2) Carefully place several tortillas in oil.
 * 3) Cook, turning, until thoroughly heated but still pliable with chewy texture, but not brittle.
 * 4) Remove from heat, drain on paper towels and continue until all tortillas are used up.
 * 5) To serve, top mini corn tortillas with salsa de jitomate and sprinkle of cheese.
 * 6) At a buffet, serve salsa in decorative bowl and allow guests to serve themselves.

Salsa de Jitomate

 * 1) Heat heavy, ungreased skillet to medium-high heat.
 * 2) Flattening guajillo chiles with spatula, toast chiles 2 minutes per side until chiles change color and release aromas.
 * 3) Remove to bowl of hot water.
 * 4) Toast d'arbol chiles 30 seconds, and add to water.
 * 5) Soak chiles at least 30 minutes or up to several hours until soft.
 * 6) Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
 * 7) Remove from heat, cut out tomato stem ends and transfer tomatoes to blender.
 * 8) Trim hard ends from garlic, peel and scoop into blender.
 * 9) Add chiles and enough water to facilitate blending, and purée until well blended.
 * 10) Pour salsa into bowl, and stir in oregano and salt.
 * 11) Let sit at least 30 minutes for flavors to meld.