Chilaquiles

1. 1

   Stack tortillas and cut stack into 8 triangles.

2. 2

   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.

3. 3

   Puree salsa with 1/2 cup cilantro in a blender.

4. 4

   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.

5. 5

   Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.