It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.
- 1 dozen corn tortillas preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
- Corn oil
- 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
- 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 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. Then 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.
- 3.Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.