8-10white or yellow soft corn tortillas cut in quarters
3-5tbspvegetable oil
1tspsea salt
1`tspgarlic powder
Toppings
1cupblack beans
1/2redonion finely diced
1cupradish slices (optional)
Instructions
Tomatillos sauce
Remove the husks and quickly wash the tomatillos to remove the stickiness.
Cut the onion in quarters
Place the tomatillos, onions, serrano pepper (if using), and garlic on a lined baking sheet and roast for 20 minutes at 400 F until the tops are charred.
Removed the charred bits by pinching the top of the tomatillos without burning your fingers.
Pour the roasted tomatillos, their juice, the onion, the green chilis, and the garlic in a blender.
Add half a bunch of washed fresh cilantro (stems and leaves) and 1/2 cup of vegetable broth.
Pulse a few times. Taste and season. Set aside.
Make the dairy-free cotija queso
Cut a 14oz of firm organic tofu in half and wrap it in a clean towel to drain excess water.
Mix 2 tbsp white vinegar, 1 tsp onion powder, 2 tbsp fresh lime juice and1 tsp sea salt.
Crumble the tofu with your fingers and pout the liquid over it. Gently mix.
Drape a cheesecloth in a bowl, spoon the tofu mixture in it and wrap it around it until you get a ball.
Refrigerate for one or more hours until it firms up and the tofu has absorbed the flavors.
Drain the liquid and crumble the queso! Set aside.
Make the tortilla chips
Heat up a large frying pan with 2 tbsp avocado oil.
Place tortilla quarters as an even layer without overlapping them and cook for a few minutes.
Once the chips start to harden, flip them and cook 1-2 minutes more.
Place them on a plate with paper towel to drain excess oil if any. Sprinkle with some salt.
Putting it together
Heat up the tomatillo sauce if you prepared it earlier.
Place the chips in a frying pan, pour some of the tomatillos sauce, sprinkle half of the red onions, and gently stir.
Sprinkle a generous amount of the homemade dairy-free cotija cheese.