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.