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*
A few sprigs of epazote (optional)
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
Chopped red onion
Avocado, sliced or roughly chopped

Instructions

1.Fry the tortillas: 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.Heat the salsa: Add 2 Tbsp 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 fried tortillas to the salsa: 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.

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