Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.