Wash the tomatillos. Slice them in half and lay them on a preheated comal, cut side up.  Remove stems from 4 of the chile serranos. Place chile peppers, 1/2  onion and garlic next to tomatillos. Dry roast for about 20 minutes, turning as needed.

Once the skins on tomatillos, peppers and onions have blistered and charred nicely, remove from heat and transfer to the blender. Remove skin from garlic and add to blender. Pour in 1/2 cup water or chicken broth. Season with salt to taste. Blend on high until very smooth. Set aside.

In a skillet, preheat 1 cup of oil to medium heat  for 5-6 minutes. Toss the beef with 1 tablespoon of flour until evenly coated. Separate the egg whites into a large bowl, reserving the yolks. With an electric hand mixer on high, beat the egg whites  for 3 -4 minutes or until stiff peaks form. With the mixer on low, mix in the yolks just until blended. Fold in the shredded beef.

Carefully ladle in a spoonful of beef/egg mixture into hot oil. Cook to four tortitas at a time until golden brown, turn as needed. Transfer to a plate lined with paper towels. Repeat until all the tortitas are done. Yields 14-18 small tortitas de carne.

Heat 1 tablespoon of oil to medium heat in a skillet.  Add 1/4 thinly sliced  reserved onion and 1 thinly sliced reserved s errano. Saute for 3 minutes. Add the salsa verde and cook for a few minutes. If salsa is too thick, add a little more broth. Finally, add the tortitas de carne to the warm salsa. Cook just until warmed through. Garnish with cilantro. Serve with warm tortillas.