1–2 jalepeno’s, stems removed (only use one if you like less heat)
2 serrano peppers, stems removed
1–2 tsp salt
1/4 tsp garlic powder
Queso Fresco, for topping
Mexican crema, for topping (or sour cream)
Fried egg, for serving, optional
lime wedges, for serving
16 corn tortillas or a large bag of store-bought tortilla chips
Canola or vegetable oil, for frying
To prepare the tortilla chips, cut the corn tortillas into 8 triangles and set onto a sheet pan and let sit out overnight or a few hours before. This allows them to harden up which makes it easier to crisp up!
Heat 1/2 c of oil in a large skillet over medium-high heat. When oil is shimmering, add cut up tortillas in batches, flipping every few minutes, until cripsy and golden. Pay close attention as they can burn easily! Transfer to paper towel lined plate to cool and soak up excess oil.
Bring a large pot of water to a boil. Add tomatillos, cilantro, jalepenos, and serranos. and boil for 5-7 miuntes, or until the tomatillos have turned bright green. Drain the water and transfer to blender along with onion, salt, garlic powder, and 2 T water. Blend until smooth and creamy.
Heat more oil in same or new cast iron skillet. When oil is hot, pour tomatillo sauce into pan and cook for 3-4 minutes.
If you are topping with a fried egg, prepare this now.
Add tortilla chips to pan with tomatillo sauce and toss to evenly coat the chips.
Serve immediately and garnish with cilantro, crema, queso fresco, and top with a fried egg.