Chilaquiles with Roasted Tomatillo Salsa
INGREDIENTS
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1 pound fresh tomatillos
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3 fresh serrano chiles
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3 garlic cloves, unpeeled
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1 large onion, coarsely chopped
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Olive oil, as needed
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Salt and freshly ground black pepper
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1/2 cup fresh cilantro leaves
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1/4 cup chicken broth or more as needed
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1/3 cup vegetable oil
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10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
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3 cups roasted Tomatillo Salsa
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Kosher salt and fresh ground black pepper
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1/2 cup crumbled queso fresco*** or a mild feta
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2 thin slices onion, separated into rings
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1/2 cup Mexican crema, creme fraiche or sour cream
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1/4 cup chopped fresh cilantro leaves, for garnish
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