Chilaquiles

 

Ingredients
12 corn tortillas, preferably stale, or left out overnight to dry out a bit, cut into 8 wedges
corn oil, or other neutral oil for frying
salt to taste
1/2 onion, sliced
2 garlic cloves, minced
1 1/2 to 2 cups red chile sauce
1/2 cup vegan cheese shreds
sprigs of epazote, optional

Garnishes
vegan Cotija cheese or vegan queso fresco
vegan Crema Mexicana or creme fraiche
vegan egg, fried or scrambled

Instructions
In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
Add 2 tablespoons of oil to pan, bring to medium high heat. Add the onions and cook until soft and lightly browned, about 5 minutes.
Add minced garlic and cook til fragrant, about 30 seconds.
Add salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.
Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Sprinkle with vegan cheese shreds, cover pan, reduce heat to low, and cook til cheese melts, about 5 minutes. 
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.
Enjoy!

Red Chile Salsa
Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, and 1 1/2 cups of chile soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.