Step 1

On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.

Step 2

Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.

Step 3

Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

Step 4

Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.

Step 5

Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.

Step 6

Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.