Recipe courtesy of Angela's Cafe
Episode: Food Done Right
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
15 min
Cook:
45 min
Yield:
2 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
15 min
Cook:
45 min
Yield:
2 servings
Level:
Easy

Ingredients

Serving suggestions:

Directions

Watch how to make this recipe.

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.

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