Chilaquiles verdes

La salsa es solo hervir los tomates verdes y chiles jalapeño, licuar con ajo, cebolla y cilantro, agregar sal y poca agua. Lista.
Freír la salsa en un poco de aceite con un pedacito de cebolla hasta dorarse y agregar la salsa licuada.
Ya que esta hirvió agregamos el epazote y los pedazos de tortillas fritas, dejamos unos pocos minutos que hierva y listo.
Servimos calientes con crema queso y cebollas en rebanadas. Puedes acompañar con unos huevos fritos estrellados, cecina y frijoles. Yo lo acompañe con aguacate.

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Mejor receta del día 23 – 9 – 17 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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