Chilaquiles

Ingredients

• 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
• Corn oil
• Salt
• 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of recipe for homemade versions)
• A few sprigs of epazote (optional)
• Cotija cheese or queso fresco
• Crema Mexicana or creme fraiche
• Chopped cilantro
• Chopped red onion
• Avocado, sliced or roughly chopped

Method

1. In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
2. Add 2 tablespoons of oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.
3. Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more. Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.