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Ingredients

Serves 4

• 3 cloves garlic, peeled
• 1 jalapeno or 2 serrano chiles, stemmed and quartered
• 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
• 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
• 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
• 2 cups homemade or store-bought low-sodium chicken broth
• 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
• 1 large red onion, thinly sliced
• 10 ounces spinach, stems removed
• 1 cup (about 4 ounces) shredded cooked chicken or cubed ham, optional
• Coarse salt
• 12 corn tortillas
• 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
• 1/2 teaspoon sugar, optional
• 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese , such as feta or goat cheese

Description

Martha Stewart