Chilaquiles in green salsa

Ingredients

• 10 tomatillos
• 4 serrano peppers
• 1 garlic clove, finely chopped
• 8 day-old corn tortillas, cut into triangles
• Oil for frying
• 1/2 cup chopped onion
• 2/3 cup chopped fresh cilantro
• 3/4 cup crumbled queso fresco
• 1/3 cup sour cream
• Salt to taste
• 1/4 teaspoon baking soda

Preparation

1. Place the tomatillos and serrano peppers in a pot, cover with water, and set over low heat until boiling.
2. Blend the tomatillos, peppers, and a third of the cooking water into a smooth salsa.
3. Pour the salsa into another pot, season with salt and baking soda, and cook over medium heat about 5 minutes until slightly reduced and concentrated. Keep warm.
4. In a skillet with about 1 cm of oil, fry half the tortillas until lightly golden, about 3 minutes; repeat with the rest.
5. Drain the tortillas on paper towels to remove excess oil.
6. Leave only 1/4 cup of oil in the skillet, return all the tortillas, and add the onion; cover and cook about 4 minutes until translucent, stirring occasionally so it doesn't brown.
7. Add the green salsa and cook 3 more minutes, stirring so the tortillas soak it up well.
8. Serve right away, topped with sour cream, queso fresco, and chopped cilantro.