| | SAUCE |
| 1/2 | lb | Tomatillos; cooked, drained |
| 3 | | Chiles poblanos; peeled, seeds removed |
| 6 | | Epazote leaves (orig.="two sprigs epazote, leaves only" (up to 8) |
| 2 | tb | Cilantro (orig.="three sprigs coriander, leaves only" |
| 1/3 | | Onion; medium, white, roughly chopped |
| | Chiles serranos to taste |
| | Salt to taste |
| 1 | c | Chicken stock |
| | OTHER INGREDIENTS |
| | Oil; vegetable |
| 12 | | Tortillas; corn, each cut into 6 wedges |
| 1 | c | Chicken meat; cooked, shredded (optional) |
| 3/4 | c | Cheese (4 oz.); queso fresco, jack, white cheddar |
| 2 | | Eggs; hard-boiled, diced (optional) |
| 1/2 | | Onion; medium, white, finely chopped |
| 2 | tb | Cilantro leaves; roughly chopped |
