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Ingredients
US|METRIC
4 SERVINGS
- 120 oz. corn tortillas (cut into sixths, and fried or baked to make chips OR 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips)
- 1 1/2 lb. tomatillos (9 to 12 medium, husked and rinsed)
- 3 serrano chiles (fresh, stemmed)
- 1 white onion (large, sliced ¼ inch thick)
- 3 garlic cloves (peeled and finely chopped)
- 2 1/2 cups chicken broth (vegetable broth or water, plus a little extra if needed)
- salt
- 1/3 cup crema (homemade, crème fraiche or store-bought sour cream thinned with a little milk.)
- 1/4 cup queso añejo (or more finely crumbled Mexican, or other dry grating cheese such as Romano or Parmesan)
- 1 handful epazote (fresh, roughly chopped)
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