1/4 WHITE ONION 1 CLOVE GARLIC 2 TEASPOONS SALT 1 POUND FRESH TOMATILLOS, HUSKS REMOVED 5 SERRANO PEPPERS 1/4 WHITE ONION
CLOVE GARLIC 1 PINCH SALT 12 CORN TORTILLAS 1/4 CUP VEGETABLE OIL 1 CUP CRUMBLED QUESO FRESCO 1/2 WHITE ONION, CHOPPED 1 BUNCH FRESH CILANTRO, CHOPPED
WHEN USING TOMATILLOS BUY THE SMALLEST ONES, BECAUSE THE BIGGER ARE BITTER. THE PEPPERS YOU CAND REDUCE OR INCREASE THE AMOUNT DEPENDING ON HOW HOT YOU LIKE IT, IT REALLY DEPENDS ON YOUR TASTE. WHEN YOU FRY THE TORTILLA, IT DOESNT MEAN DEEP-FRY... YO
1Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
2Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
3Fill or top tortillas with shredded cheese, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.