Chilaquiles in Chipotle Sauce

Ingredients

• Canola oil
• 3 large fresh epazote sprigs
• ½ cup fresh cilantro
• 1 cup crema mexicana or sour cream
• ½ cup white onion
• 18 5- to 6-inch-diameter white corn tortillas
• 1 cup crumbled queso fresco

Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool. He...

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