Chilaquiles Verdes de Orizaba

3 cups water
1 lb. tomatillos
6 each green arbol or serrano chiles
1 teaspoon garlic, chopped
1/3 cup onion
1/4 cup cilantro, washed and picked
1 teaspoon salt
2 T chicken stock
1 lb. corn tortillas, made into chips
1/2 cup crema
1/2 cup questo fresco, crumbled
1/2 cup onion, julienned
9-ounces chicken breast, cooked and shredded

Put the water and tomatillos in a pan over high heat, cover and let cook for 12 minutes.

Remove the tomatillos from the water and let cool.

In a blender, place the tomatillos, chile, garlic, cilantro, onion and salt. Blend until smooth, but still retaining some texture.

Pour the salsa into a heated pan with no oil. Allow the salsa to simmer over low heat and continue to cook for 3 minutes. Add the chicken stock and test for salt. The salsa should be slightly salty to taste. Reduce for 3 more minutes to merge the flavors.

Still over the heat, submerge the tortilla chips in the salsa, pushing down on them all with a spoon to ensure that all the chips are submerged. Let simmer a couple of minutes, until all the chips have absorbed the excess liquid, but the mixture is not dry and the chips are not soggy.

Remove from the heat, place on a serving platter and garnish with the crema, queso fresco, onion and chicken.