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Ingredients

• Salsa Verde
• 8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
• 1 serrano or jalapeo chile, stemmed
• 1/2 white onion, halved again
• 2 garlic cloves
• 1/3 bay leaf
• Pinch of dried oregano
• Pinch of dried thyme
• 1/2 teaspoon salt
• 1/4 cup low-sodium chicken broth
• 1 tablespoon corn oil
• Vegetable oil for frying
• 12 six-inch corn tortillas
• 2 large eggs, beaten
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons crumbled queso fresco or mild feta cheese
• 3 tablespoons finely chopped white onion
• 1 tablespoon finely chopped cilantro
• Crema fresca or sour cream for garnish

Description

Serious Eats