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Red "Chilaquiles" (Fried tortillas in red sauce)

8 roasted tomatoes
6 (Sauté) garlic
1 piece of roasted onion
1 roasted pasilla or agua chile
67 oz. (200 g) lard or oil
2 cups of water
1 sprig epazote (Chenpodium ambrosioides)
10 cold tortillas
Dairy cheese
Parsley
Sliced onion
Salt to taste

Preparation:
Blend tomato, garlic and chile. Fry mixture, preferably in a clay pot with a small amount of oil. Once fried, add water, epazote, salt to taste, and bring to a boil.

Cut tortillas in thin strips. Day old tortillas are best as they absorb less grease. Fry little by little in remaining oil until golden and drain on paper towel. Place them in the boiling sauce, lower heat, cover until all liquid has been absorbed. Serve with cheese, parsley and sliced onion.