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