Salsa Verde

• 1 lb tomatillos (about 10 medium-large), husked and rinsed
• 3 jalapeño or serrano peppers, stemmed and seeded
• ½ medium white onion
• Water, as needed
• ½ cup cilantro
• 2 cloves garlic
• 1 tbsp lime juice (about ½ lime)
• Salt, to taste

Chilaquiles

• 12 corn tortillas
• 4 heaping tbsp beef tallow or lard

For Serving

• Cotija cheese
• Chopped cilantro
• Diced white onions
• Sour cream or Mexican crema
• Fried eggs
• CINI Sauce

1. Make the salsa verde

• In a medium pot, add tomatillos, peppers, onion, and enough water to cover them.
• Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
• Transfer the tomatillos, peppers, and onion to a blender. Add cilantro, garlic, lime juice, and salt to taste. Blend until smooth.

2. Prepare the tortillas

• Stack tortillas and cut them into equal triangles by slicing them into eighths.
• Line a large plate with paper towels and set aside.

3. Fry the tortillas

• Heat 2 heaping tbsp beef tallow or lard in a large pan over medium-high heat.
• Add half of the tortilla wedges and fry for about 8 minutes, stirring occasionally, until crispy.
• Transfer to the paper towel-lined plate.
• Repeat with the remaining fat and tortillas.

4. Assemble the chilaquiles

• Return all fried tortillas to the pan and pour the salsa verde on top.
• Gently toss to coat evenly.

5. Plate and top

• Transfer the chilaquiles to serving plates.
• Top with cotija cheese, cilantro, onions, crema, fried eggs, and a drizzle of CINI Sauce.

6. Serve

• Enjoy immediately while hot.