CHILAQUILES

Chilaquiles image

Provided by Ian Knauer

Yield Makes 4 to 6 (Light Main Course) servings

Number Of Ingredients 9

1 (8-oz) package 6-inch corn tortillas
1 cup vegetable oil
3 cups tomato salsa (26 ounces)
1 cup chopped cilantro, divided
3 garlic cloves, finely chopped
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup chopped red onion
1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Steps:

Stack tortillas and cut stack into 8 triangles.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
Purée salsa with 1/2 cup cilantro in a blender.
Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.