4 large or 6 small tomatillos, husked (about 8 ounces)
4 plum tomatoes (about 12 ounces)
3 cloves garlic
1/2 white onion, halved
Vegetable oil, for brushing
2 tablespoons fresh cilantro leaves, chopped
1 teaspoon sugar
Kosher salt and cracked black pepper
2 canned chipotle chiles en adobo
Corn tortilla chips, or twelve 6-inch corn tortillas, quartered, for serving
If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried.
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