1.
Preheat the oven to 350°F. Heat oil in a large saucepan. Add the minced pork and minced garlic. Stir over a moderate heat until the meat has browned, then stir in the oregano, cinnamon, cloves and black pepper. Cook for 3 - 4 minutes more, stirring all the time, then add the sherry, sugar and salt. Stir and cook 3 - 4 minutes or until all the flavors are blended, then remove the pan from heat.
2.
Cut the tortillas into 3/4-Inch wide strips. Pour oil into a frying pan to a depth of 3/4-Inches and heat to 375°F. Fry the tortilla strips in batches until crisp and golden brown all over.
3.
Spread half the minced pork mixture in a baking dish. Top with half the tortilla strips and shredded cheese, then add dollops of crème fraîche. Repeat the layers.
4.
Bake for 20 - 25 minutes, or until bubbling.
1.
Place all the ingredients except the sour cream in a food processor or blender. Reserve a little cilantro for garnish. Process until smooth. Scrape into a saucepan, bring to boil, then lower heat and simmer for 5 minutes.
2.
Stir the soured cream into the sauce, with salt and pepper to taste. Pour the mixture over the layer bake and serve immediately, sprinkle with reserved cilantro.
1.
Sometimes I cheat to speed up prep time by purchasing tortilla chips.
