Chilaquiles in Chipotle Sauce

Ingredients

• 6 servings canola oil for frying
• 6 servings chipotle sauce 
• 18 6-inch corn tortillas white cut into 8 triangles
• 1 cup crema mexicana sour
• 0.5 cup cilantro leaves fresh chopped
• 3 large epazote leaves fresh stemmed
• 1 cup queso fresco crumbled
• 0.5 cup onion white chopped

Equipment

• frying pan
• paper towels
• kitchen thermometer
• slotted spoon

Directions

1. 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.
2. 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.
3. Heat Chipotle Sauce in another large deep skillet over medium-high heat.
4. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.
5. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.