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Ingredients
  • 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
  • Corn oil, or other neutral oil for frying
  • Kosher salt
  • 1 ½ to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of recipe for homemade versions)
  • S prigs of  epazote, optional
  • subheading: Garnishes:
  • Cotija cheese or queso fresco
  • Crema Mexicana or creme fraiche
  • Cilantro, chopped
  • 1 red onion, chopped
  • Avocado, sliced or roughly chopped
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