Wednesday, March 26, 2014


2-3 tomatillos
1-2 jalapenos
2 tomatoes
1 onion, plus extra
2-3 cloves garlic
3 cups stock
canola oil
stale corn tortillas or tortilla chips
sour cream
queso fresco

Boil together tomatillos, jalapenos, tomatoes, and onion. When tomatillos are army green let cool, drain, and put in a blender with 2-3 garlic cloves and about 3 cups chicken or vegetable stock.

Add some canola oil and sliced onions to a pan. Sautee until onions are tender then add blended salsa. Add epazote and salt to taste.  Once warm, add your stale chips. Let chips soak in the liquid for about 15 minutes. Serve it with a fried egg, sour cream, onions and cheese.

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