1 pound Veggie Box tomatillos (all from this week)
3 fresh serrano peppers
3 Veggie Box garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup vegetable broth or more as needed

Chilaquiles:
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

1 pound Veggie Box tomatillos (all from this week) 3 fresh serrano peppers 3 Veggie Box garlic cloves, unpeeled 1 large onion, coarsely chopped 1/2 cup fresh cilantro leaves 1/4 cup vegetable broth or more as needed 1/3 cup vegetable oil 10 corn tortillas, cut into eighths, preferably stale 3 cup s roasted Tomatillo Salsa 1/2 cup crumbled queso fresco or a mild feta 2 thin slices onion, separated into rings 1/2 cup Mexican crema, creme fraiche or sour cream 1/4 cup chopped fresh cilantro leaves, for garnish

Preheat the broiler or oven to 550 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chilis, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chilis. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel. In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture onto four plates. Top with the cheese crumbles, a fried egg, and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.