CHILAKILLERS for hangover
Ingredients
- 2.2 tomatillos
- 2 onions
- 2 garlic
- Enough filtered water to cover the tomatillos and boil them
- 1 pepper (optional)
- 1 pepper (optional)
- 1 bunch of cilantro
- 3 ounces 3.5 coconut oil, lard, or your preferred oil
- 1 of corn tortilla chips
- 3 fried or scrambled
- 1 sour cream
- 1 fresh cheese or panela cheese
- Garnish: cilantro, avocado slices, radish or refried beans (optional)
Salsa:
To Serve:
Instructions
- In a tall pot, bring filtered water with 1 tablespoon of salt to a boil.
- Add the tomatillos, onions, and garlic. Once they are cooked and have changed color, remove them from the heat, transfer them to a blender, and blend until smooth.
- In another pot, heat coconut oil, lard, or your preferred oil. Carefully add the blended tomato mixture, bring to a boil, and season to taste. Set aside.
- To serve: In a bowl, place the chips and add a large ladleful of hot green salsa to your liking. Mix until all the chips are coated, depending on your preference for crispy or soft chips. Let stand or serve immediately.
- Serve with sour cream, cheese, cilantro, fried eggs, avocado slices, radish, and refried beans to taste.