- 10 medium tomatillos, husked and rinsed, roughly chopped
- 1 jalapeño pepper, stemmed and seeded
- 1/2 white onion, rougly chopped
- 2 cloves garlic, or more to taste
- 1 small bay leaf
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup chicken stock or water
- 1 tablespoon vegetable oil, plus more for frying
- 10 corn tortillas, cut into chip size triangles
- eggs, for serving
- crema, for serving
- queso blanco, for serving
Place tomatoes, jalapeño, onion and garlic in a medium pot. Add enough cold water just to cover. Set over high heat and bring to a boil. Reduce heat and simmer until tomatillos are soft and pale green, about 20 minutes. Remove from heat and let cool slightly.
Transfer vegetables and cooking liquid to jar of blender. Pulse - being careful as hot liquid expands so keep lid pressed down and covered with a kitchen towel - until roughly blended. Add bay leaf, oregano, thyme, sat and water. Puree until smooth. Heat corn oil in a medium saucepan. Add sauce, allow to bubble up, reduce heat and simmer, stirring, until mixture thickens, about 10 minutes. Remove from heat, cover and set aside.
Heat about 2 inches of corn oil in a medium heavy bottomed pot. The oil is hot enough for frying when a test tortilla triangle sizzles the moment it hits the oil. When oil is ready carefully fry all tortillas - working in batches, adjusting heat and keeping a safe distance from spitting oil - until crisp and golden. Use a slotted spoon or tongs to remove fried chips from oil. Place on a paper-towel lined plate for holding.
Return pan with salsa verde to the heat. Bubble up. Add chips, gently tossing until they have absorbed enough sauce to soften. Transfer to plates and serve with a fried egg, cream and queso blanco.