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Ingredients
  • 6 day-old corn tortillas
  • 2 tablespoon vegetable oil (I use avocado oil)
  • ½ cup salsa verde
  • 2 to 6 tablespoons of water, if needed
  • 2 leaves fresh epazote, chopped (optional)
  • salt to taste
  • 2 to 4 eggs, depending on number of servings and size of appetites
  • 2 tablespoons queso fresco, queso adobero, or cheese of your choice, crumbled or grated
  • 2 tablespoons Mexican crema, sour cream or crème fraîche
  • 1 tablespoon mild onion, chopped
  • cilantro for garnish
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