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Categories:
green jalapenos garlic salt olive oil chicken broth epazote leaves corn tortillas sour cream chicken queso fresco white onion avocado eggs
Viewed: 39 - Published at: 3 years agoIngredients
- 4 green jalapenos
- 1 pound tomatillos
- 2 cloves garlic
- 1 teaspoon salt
- 2 cups olive oil
- 2 cups chicken broth
- 4 epazote leaves
- 10 corn tortillas
- 2 ounces sour cream
- 1 chicken breast, boiled and shredded
- 2 ounces queso fresco Mexican cheese, crumbled
- 1/2 white onion, sliced
- 1 avocado, sliced
- Serving suggestions: eggs, refried beans, steak
Method
- Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes.
- Add the tomatillos and let them boil for another 5 minutes.
- Remove from the heat, drain and add cold water.
- Set aside to cool down for 15 minutes.
- Then drain and pour into a blender filled with 2 cups water.
- Add the garlic and salt and blend for about 3 minutes.
- Strain.
- In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes.
- Then add the blended ingredients, chicken broth and epazote leaves.
- Then boil for 15 minutes.
- Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat.
- Cut the tortillas in 4 equal pieces and lightly fry them until golden.
- Add the tortillas to the sauce while boiling for 10 minutes.
- Stir until cooked through.
- Directions to assemble: Place the tortillas on a plate (5 tortillas each plate).
- Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados.
- Serve with 2 eggs any style, refried beans and/or steak.
