Our Family Kitchen Yummy for your Tummy!

Chilaquiles Verdes

Ingredients:

50ish Tortillas

Epasote (Dried)

1 1/2 Jalapenos

18 Tomatillos

1 Clove of Garlic

2 1/2 Cubes of Chicken Bouillon

Process:

1 - Tear Tomatillos into small pieces, fry lightly in oil, and dry.

2 - Warm oil in Medium pot, add salsa, water to thin paste.

3 - Add one handful epasote, washed.

4 - Add bouillon, little salt.  Chicken broth can be used

5 - Bring to boil, add tortillas, cover and lower heat.

6 - Add 2 chopped onions on top

- Laura