Ingredients

• 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
• eggs
• refried beans
• steak

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.
5. 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.