Enchiladas Verdes Roasted Tomatillo Enchiladas – Love This Cookbook

Ingredients

• 1 pound tomatillos husked and rinsed (about 8)
• 4 cloves garlic, unpeeled
• 1 -2 serrano chiles
• 1 small white onion (sliced 1/2 inch thick)
• salt
• 2 Tablespoons vegetable oil, olive oil, bacon grease, or freshly rendered pork lard, plus extra oil for tortillas
• 1 1/2 cups chicken or vegetable stock or water
• 1/4 cup chopped fresh cilantro or parsley, or 1 large epazote sprig, chopped
• 8 corn tortillas, preferably from a local tortilleria
• Handful fresh cilantro leaves