Chilaquiles Verdes

Method

1. Cut 3 corn tortillas into six triangles each and spread them out on a board or tray to dry for at least 15 minutes — day-old tortillas fry crisper and hold up better in the salsa.
2. Put 200 g tomatillos, 1 serrano chilli, 1 clove garlic clove and 25 g white onion in a small saucepan, cover with water and simmer over medium heat for 10 minutes, until the tomatillos turn olive-drab and are soft but not burst.
3. Lift the vegetables into a blender with a splash of the cooking water, add the coriander stalks and 0.5 tsp salt, and blend to a loose, pourable salsa. Taste — it should be sharp and clearly salty.