– Place the tomatillos, Serrano peppers, and garlic clove in a small saucepan and cover with water (about 4 cups). Cook at medium heat for about 15 minutes or until the tomatillos and Serrano peppers are cooked through.
– While the ingredients for the green salsa are cooking, heat half of the oil in a medium-size frying pan at medium-high heat.
– Lightly fry the tortillas, one by one, on both sides. Add the rest of the oil as needed. Do not allow the tortillas to get crispy, just fry them until they are soft and pliable. Place them on a plate and set aside.
– Once the tomatillos are cooked, wait until they have lightly cooled. Place the tomatillos, peppers, garlic, and a ¼ cup of the cooking water in your blender. Puree to make a smooth salsa.