Chilaquiles with Roasted Tomatillo Salsa

Ingredients

• 1 pound – tomatillos, husked and rinsed
• 1 white onion, peeled and quartered
• 4 garlic cloves
• 2 serrano peppers, stems removed
• 1/4 teaspoon – ground cumin
• handful – cilantro leaves
• 1 cup – unsalted chicken stock
• 2 tablespoons – all-purpose flour
• pinch – salt
• 1 tablespoon – olive oil
• 8 – 6 inch corn tortillas
• 1 tablespoon – canola oil
• 3/4 cup – shredded Oaxaca cheese
• 1/3 cup – red onion, diced
• 3 large eggs, cooked any style
• 1/2 cup – queso fresco, crumbled
• Pair each serving with:
• 8-ounce glass of milk