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Export 9 ingredients for grocery delivery
Step 1
Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
Step 2
Drain the water, reserving 1/4 of the cooking liquid.
Step 3
In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
Step 4
Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Step 5
Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
Step 6
Add the sauce and the 3 epazote leaves, let it cook for 5 minutes. Season the sauce with salt.
Step 7
Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Step 8
Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate!
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