INGREDIENTS
4
poblano peppers
1
serrano or jalapeno
2 1/2
lbs tomatillos, husks removed, rinsed, and sliced in half
3 cloves
garlic
4
green onions, roots sliced off
Vegetable oil
Juice of 1 lime
1 cup
(packed) cilantro
Salt
Pepper
1 tbsp
olive or vegetable oil
1 cup
chopped red onion
1 1/4 lb
medium uncooked shrimp, peeled and deveined
1/2 tsp
ground cumin
1/2 tsp
ancho chile powder
12
small tortillas (I used flour)
12 oz
queso fresco, crumbled