Step 1

Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.

Step 2

Stem the habaneros and add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.

Step 3

Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add a few sprigs of epazote, and simmer for another 10-12 minutes, or until slightly thickened.

Step 4

Heat 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F).

Step 5

Stack your corn tortillas, cut them into fourths or sixths, and fry in batches until golden brown, about 3 minutes per side.

Step 6

Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.

Step 7

Taste the salsa and adjust any seasonings to suit your preferences. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.

Step 8

To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!