Huevos Rancheros with Tomatillo Salsa

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For the salsa:

1 tablespoon vegetable oil

1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained

1/4 cup finely chopped yellow onion

1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped

2 medium garlic cloves, halved

1/2 cup packed fresh cilantro leaves

2 teaspoons white vinegar

1 teaspoon kosher salt

For the eggs:

8 large eggs

2 to 3 teaspoons white vinegar

For the tortillas:

8 corn tortillas

1/4 cup vegetable oil

3 ounces cotija cheese, crumbled (can substitute feta)

Sour cream and sliced avocado, optional