Cut the tortillas as if you were making chilaquiles. Air them out and fry them in hot oil until they lightly brown. Remove the excess oil. Set aside.
Blend tomatoes, onion, and garlic, all raw. Cook them in the little remaining lard in the pot. Add salt and/or broth, epazote leaves, and mint. Simmer covered for 10 minutes over low heat. Season and add buttermilk or cream, just to heat, do not boil it because it can curdle.
Pour the sauce over the tortilla chips, mix with thick slices of cheese, cover the pot, and cook over medium heat until the sauce is almost reduced; let it rest for 5 to 10 minutes without heat.