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1
Turn on the broiler.
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2
Line a broiler pan with foil.
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3
Arrange the chilies in a single layer on the pan.
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4
Place under the flame and roast, turning frequently, until the peppers are charred and blistered on all sides.
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5
Transfer to a brown paper bag, seal and let stand until cooled.
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6
Slide off the skins and remove the seeds.
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7
Dice the pulp.
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8
Lower the oven temperature to 200 degrees.
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9
Place the tomatillos in a heavy skillet large enough to hold them all in a single layer.
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10
Toast over medium heat, turning often, until they start to soften and turn brown.
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11
Cool, then remove the husks and chop the pulp.
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12
(For esthetic reasons, you may want to scrape off the black parts of both the chilies and the tomatillos, although they won't affect the taste.)
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13
Heat the olive oil in a large heavy skillet over a medium-low flame.
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14
Add the onions and garlic and saute, stirring occasionally, until very tender, about 10 minutes.
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15
Stir in the tomatillos, chilies, broth, cumin and oregano.
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16
Blend well and simmer for 20 to 30 minutes, stirring occasionally.
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17
Season with salt and pepper to taste and keep warm.
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18
Meanwhile, heat the corn oil in a small heavy skillet or saucepan until a thermometer registers 165 degrees.
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19
Cut the tortillas in half, then into strips about 1-inch across.
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20
Add the strips to the hot oil in batches and fry until crisp.
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21
Drain well on paper towels and hold in the oven.
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22
Break the eggs into a mixing bowl and add the Tabasco, salt and pepper and the 2 tablespoons of sour cream.
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23
Beat until completely blended.
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24
Melt the butter in a skillet and pour in the eggs.
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25
Cook, stirring, until the eggs are fluffy but set.
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26
To serve, lay a handful of tortilla strips on each of 4 serving plates.
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27
Top with a generous spoonful of chili sauce, then another layer of strips and another spoonful of sauce (you should have more sauce than tortillas).
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28
Arrange a portion of scrambled eggs either alongside or on top.
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29
Garnish with a little sour cream and a sprinkling of cilantro and serve at once, with refried beans if you like.
