Step 1

Husk and rinse tomatillos, and put them in a pot with enough water to cover them.

Step 2

Add 2 tsp salt, 1 small onion (peeled and halved), and serrano or jalapeño peppers (if you like it spicier, hold these to add in raw when blending the salsa), and bring to a boil.

Step 3

Cover and cook for 10-15 minutes, until the tomatillos change in color from bright to dull green.

Step 4

Add epazote and cilantro (stems and all) to blender along with cooked ingredients (discard the cooking water) and puree until smooth, tasting for salt.

Step 5

Add pureed sauce back to the (now-empty) pot, and simmer until warm.

Step 6

Fry eggs in oil, seasoning with salt.

Step 7

Plate chips and garnish each serving with a generous ladleful of salsa verde.

Step 8

Garnish each serving with queso fresco, crema, and raw onions, and top with a fried egg.