Ingredients
18
5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
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
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. 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.
2.
Heat Chipotle Sauce in another large deep skillet over medium-high heat. 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.
3.
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
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