Instructions: 1. Heat the oil in a deep skillet or pot. Tear the tortillas and drop them into the hot oil. Cook stirring, until the tortillas are very crisp and their color is darker. Drain on paper towels. Drain the oil from the skillet.

2. Return the tortillas to the skillet and add the sauce. Stir, then cook until the tortillas have absorbed some sauce and have begun to get soft. A chewy tortilla texture is mandatory for all chilaquiles.

3. Spoon onto plates and sprinkle with cheese. Top each with a few onion rings. If you really like spazote, chop a few leaves and sprinkle over the onion slices.

*Basic Cooked Tomatillo Sauce recipe entered separately

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