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To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture. Pre-heat oven to 350 degrees. Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels. Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Spanish charcuterie — chorizo, morcilla, jamón, lomo, salchichón
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs