Chalupas and Salsa de Jitomate

Ingredients

½ cup vegetable oil
12 x 3-inch-round corn tortillas
1 cup #Salsa de Jitomate|Salsa de Jitomate
½ cup crumbled Mexican queso fresco, or feta or goat cheese
3 dried guajillo chiles, stemmed, seeded and cut open flat
3 dried chile de arbol|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

Heat oil in large skillet over medium-high heat.
Carefully place several tortillas in oil.
Cook, turning, until thoroughly heated but still pliable with chewy texture, but not brittle.
Remove from heat, drain on paper towels and continue until all tortillas are used up.
To serve, top mini corn tortillas with salsa de jitomate and sprinkle of cheese.
At a buffet, serve salsa in decorative bowl and allow guests to serve themselves.
Heat heavy, ungreased skillet to medium-high heat.
Flattening guajillo chiles with spatula, toast chiles 2 minutes per side until chiles change color and release aromas.
Remove to bowl of hot water.
Toast d'arbol chiles 30 seconds, and add to water.
Soak chiles at least 30 minutes or up to several hours until soft.
Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
Remove from heat, cut out tomato stem ends and transfer tomatoes to blender.
Trim hard ends from garlic, peel and scoop into blender.
Add chiles and enough water to facilitate blending, and purée until well blended.
Pour salsa into bowl, and stir in oregano and salt.
Let sit at least 30 minutes for flavors to meld.