Chilaquiles in Chipotle Sauce

• Canola oil (for frying)
• 18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
• Chipotle Sauce
• 3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
• 1/2 cup chopped fresh cilantro
• 1 cup crema mexicana* or sour cream
• 1 cup crumbled queso fresco
• 1/2 cup chopped white onion

1. Pour enough oil into large deep skillet to reach depth of 1 inch.
2. Attach deep-fry thermometer; heat oil over medium-high heat to 350F.
3. Add 12 tortilla triangles at a time to oil.
4. Fry until golden, turning occasionally, about 1 minute.
5. Using slotted spoon, transfer chips to paper towels; cool.
6. Heat Chipotle Sauce in another large deep skillet over medium-high heat.
7. Add epazote; simmer 2 minutes.
8. Season with salt; stir in chips.
9. Immediately divide among 6 plates.
10. Top with cilantro, then crema, queso fresco, and onion.
11. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

canola oil, sauce, epazote sprigs, fresh cilantro, crema mexicana, queso fresco, white onion

Taken from www.epicurious.com/recipes/food/views/chilaquiles-in-chipotle-sauce-108037 (may not work)