Elise Bauer

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

Corn oil

Salt

to 2 cups red chile sauce or salsa verde*

few sprigs of epazote (optional)

Cotija cheese or queso fresco

Crema Mexicana or creme fraiche

Cilantro, chopped

Chopped red onion

Avocado, sliced or roughly chopped