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Export 20 ingredients for grocery delivery
Step 1
In a pot, place the tomatillos, jalapeño(s), onion, and enough water to cover them. Bring to a boil and simmer until the color of the tomatillos and jalapeños changes slightly. Set aside to cool.
Step 2
Once cooled, add the tomatillos, jalapeño(s), onions, cilantro, garlic, epazote and broth to a blender. Blend until you have a smooth, uniform, pourable consistency. Season to taste.
Step 3
Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa verde into the pan and simmer for 5-10 minutes.
Step 4
Char the tomatoes, onion, garlic, and chiles on a comal or skillet.
Step 5
Once charred, add ingredients to the blender along with the broth. Blend until you have a smooth, uniform, pourable consistency. Season to taste.
Step 6
Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa roja into the pan, simmer for 5-10 minutes.
Step 7
In a pan, heat 2 tablespoons of neutral oil. Fry the tortillas on both sides until they are soft and pliable, about 10 seconds per side.
Step 8
Fill each tortilla with shredded chicken and set aside.
Step 9
Place the filled tortillas on a plate, and bathe one half with salsa verde and the other half with salsa roja.
Step 10
Garnish with crema, queso fresco, onions, and cilantro.
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