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Ingredients
  • subheading: Salsa Verde:
  • 8 MEDIUM TOMATILLOS
  • 2 JALAPEÑO CHILES SEEDED AND DEVAINED
  • ½ RED ONION
  • 1 CLOVE GARLIC
  • ½ TEASPOON SEA SALT
  • 1 CUP WATER
  • 2 TEASPOONS VEGETABLE OIL
  • subheading: Chilaquiles:
  • 2 CUPS VEGETABLE OIL FOR FRYING
  • 12 INCH CORN TORTILLAS
  • ½ CUP QUESO FRECSO CRUMBLED
  • 3 TABLESPOONS RED ONION FINELY SLICED
  • 1 TABLESPOON FRESH CILANTRO FINELY CHOPPED
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