Stuffed Chilaquiles with Salsa Verde

In a pot with water over medium heat, add tomatillos, jalapeños, serrano peppers, a piece of white onion, and garlic cloves.

Boil for about 7 minutes, or until the tomatillos change color.

Transfer the boiled vegetables to a blender. Add cilantro, chicken bouillon, and 1/2 cup of the cooking water.

Blend until smooth.

Heat a small amount of oil in a pan over low-medium heat. Pour in the blended salsa and stir.

Season with salt to taste, then add a sprig of epazote. Let it simmer for 3-5 minutes, then set aside.

In a large bowl, combine the corn masa flour and a pinch of salt. Gradually add warm water while mixing with your hands, using between 1.5 to 2 cups of water until a well-hydrated dough forms.

Knead the dough for about 5 minutes until it's smooth.

Take a small ball of dough, place it inside a plastic bag on a tortilla press, and press to form a small tortilla.

Place a small amount of shredded Oaxaca cheese on one half of the tortilla. Fold the tortilla over to create a half-moon shape and seal the edges.

Use a bench scraper or knife to trim the open edge, creating a triangular shape. Pinch the edges to ensure they are sealed. Repeat for all the dough.

Heat a generous amount of oil in a pan over medium heat. Carefully add the stuffed chilaquiles to the hot oil.

Fry for about 1.5 minutes per side, until golden brown and crispy.

Remove from the oil and let them drain on a wire rack or paper towels.

To serve, arrange the fried chilaquiles on a plate. Generously spoon the warm salsa verde over the top.

Garnish with sliced red onion, a drizzle of crema Mexicana, and a sprinkle of grated cotija cheese. Serve immediately.