Chilaquiles

• 1 (8-oz) package 6-inch corn tortillas
• 1 cup vegetable oil
• 3 cups tomato salsa (26 ounces)
• 1 cup chopped cilantro, divided
• 3 garlic cloves, finely chopped
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup chopped red onion
• 1 cup crumbled
• or ricotta salata (1/4 pound)

1. Stack tortillas and cut stack into 8 triangles.
2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
3. Puree salsa with 1/2 cup cilantro in a blender.
4. Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
5. Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
6. Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.

corn tortillas, vegetable oil, tomato salsa, cilantro, garlic, sour cream, heavy cream, red onion

Taken from www.epicurious.com/recipes/food/views/chilaquiles-242333 (may not work)