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CHILAKILLERS for hangover

chilakillers hacienda de tepa
Ingredients
    Salsa:
  • 2.2 lbs tomatillos
  • 2 white onions
  • 2 cloves garlic
  • Enough filtered water to cover the tomatillos and boil them
  • 1 poblano pepper (optional)
  • 1 jalapeño pepper (optional)
  • 1 small bunch of cilantro
  • 3 oz 3.5 coconut oil, lard, or your preferred oil
    • To Serve:
  • 1 bag of corn tortilla chips
  • 3 eggs fried or scrambled
  • 1 tablespoon sour cream
  • 1 tablespoon fresh cheese or panela cheese
  • Garnish: cilantro, avocado slices, radish or refried beans (optional)
Instructions
  1. 1
    In a tall pot, bring filtered water with 1 tablespoon of salt to a boil.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Serve with sour cream, cheese, cilantro, fried eggs, avocado slices, radish, and refried beans to taste.
Read it online: https://haciendadetepausa.com/recipe/chilakillers-for-hangover/