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!