Efigenia's Chilaquiles — Michoacán

Ingredients

• 340 g (¾ lb / about 2 medium) tomatoes, broiled
• 2 chiles serranos (Capsicum annuum), broiled
• 2 garlic cloves, peeled and roughly chopped
• Sea salt, to taste
• 80 ml (1/3 cup) safflower oil, approximately
• 6 large corn tortillas, cut into 1.5-inch (4 cm) squares, dried overnight
• 60 ml (¼ cup) white onion, finely chopped
• 2 heaped tablespoons fresh epazote (Dysphania ambrosioides), roughly chopped
• 80 ml (1/3 cup) queso fresco, crumbled
• 80 ml (1/3 cup) sour cream or crème fraîche (optional)

Method

1. 1
   The night before: cut tortillas into 1.5-inch squares and leave uncovered at room temperature to dry completely.
2. 2
   Blend the broiled tomatoes, broiled serranos, garlic, and sea salt into a sauce. Set aside.
3. 3
   Heat the safflower oil in a wide, heavy pan over medium-high heat. Fry the dried tortilla pieces until pale gold. Remove with a slotted spoon and drain briefly.
4. 4
   Discard excess oil if needed, leaving only a thin film. Return tortilla pieces to the pan. Pour in the blended sauce and stir over medium heat for 2 minutes, coating the tortillas evenly.
5. 5
   Scatter the chopped onion and epazote over the top. Cover the pan and cook for 8 minutes, until the tortillas have softened and absorbed the sauce.
6. 6
   Remove from heat. Finish with crumbled queso fresco and cream if using. Serve immediately.