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1
In a small saucepan, cover the tomatillos and chiles with water and cook over low heat until soft.
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2
Using a slotted spoon, transfer the tomatillos and chiles to a blender with 1/3 cup of the cooking water and the garlic.
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3
Blend until smooth.
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4
In a large skillet, heat 1 tablespoon of oil.
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5
Add the tomatillo sauce, season with salt and cook over moderate heat, stirring occasionally, until slightly reduced and flavorful, about 5 minutes.
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6
Remove from the heat and keep warm.
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7
In another large skillet, heat 1/4 inch of oil until shimmering.
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8
Add half of the tortillas in an even layer and fry over moderately high heat until lightly browned, about 3 minutes.
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9
With a slotted spoon, transfer the fried tortillas to paper towels to drain while you fry the rest in the same manner; add a bit more oil to the skillet and lower the heat if necessary.
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10
Drain off all but 1/4 cup of the oil and return all of the tortillas to the skillet.
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11
Stir in the onion, cover and cook over low heat, shaking the pan from time to time, until the onion is translucent, about 4 minutes.
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12
Add the tomatillo sauce and cook, stirring to blend well, about 3 minutes.
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13
Serve at once, topping each portion with the cilantro, cheese and creme fraiche.
