1 tablespoon vegetable oil
1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
1/4 cup finely chopped yellow onion
1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped
2 medium garlic cloves, halved
1/2 cup packed fresh cilantro leaves
2 teaspoons white vinegar
1 teaspoon kosher salt
8 large eggs
2 to 3 teaspoons white vinegar
8 corn tortillas
1/4 cup vegetable oil
3 ounces cotija cheese, crumbled (can substitute feta)
Sour cream and sliced avocado, optional
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