Ingredients (10)

12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

Corn oil

Salt

1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of recipe for homemade versions)

A few sprigs of epazote, optional

Cotija cheese or queso fresco

Crema Mexicana or creme fraiche

Cilantro, chopped

1 red onion, chopped

Avocado, sliced or roughly chopped