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Ingredients
  • ¾ c. vegetable oil, divided
  • 16 (5-inch) corn tortillas, cut into sixths
  • Kosher salt, to taste
  • 2 c. Homemade Tomatillo Salsa
  • 1 c. chicken broth or water
  • 6 large eggs
  • Ground black pepper, to taste
  • 2 avocados, sliced
  • ½ small red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • ½ c. crumbled queso fresco
  • ¼ c. chopped fresh cilantro
  • ¼ c. sour cream, to serve
  • Hot sauce, to serve
  • Lime wedges, to serve
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