Soft Fried Tortillas With Tomatillo Salsa and Chicken

Total Time
Prep 20 mins
Cook 20 mins

Chalupas Poblanas de Pollo This recipe is from Epicurious and is from Central America/South America and Mexico. If you can't find 4-inch tortillas, you can buy larger ones and trim them using a 4-inch cookie cutter or a paring knife. • Salsa can be made 2 days ahead. Cool, uncovered, before chilling, covered. Reheat to warm.

Ingredients Nutrition

  • 226.79 g tomatillo, husks discarded and cut into quarters
  • 3 green serrano chilies, coarsely chopped
  • 59.14 ml white onion, chopped
  • 3 garlic cloves, quartered
  • 3.69 ml salt
  • 118.29 ml water
  • 29.58 ml vegetable oil
  • 44.37 ml fresh cilantro, finely chopped
  • 29.58 ml vegetable oil
  • 12 (48 inch) corn tortillas
  • 236.59 ml cooked chicken, shredded (from 1 chicken breast half)
  • 29.58-44.37 ml crema (sour cream)
  • 78.07 ml white onion, finely chopped
  • 78.07 ml queso fresco, finely crumbled (Mexican fresh cheese)


  1. Make salsa:.
  2. Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
  3. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
  4. Make chalupas:.
  5. Put oven rack in middle position and preheat oven to 200°F
  6. Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
  7. Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Most Helpful

5 5

Although I made a few changes (based on what I had on hand), these came out fabulous! The sauce really stands out. For it, I subbed green tomatoes for the tomatillos, and jalapeno for the sarano's. I added just a tad of sugar too. I did not use oil for the sauce, but just let it cook down and it turned out great. I had flour tortillas on hand and tried 'frying' one, but they were XXL size and it was not working out well, so I heated them in a fry pan with a little oil and made this burrito style (using Mexican blend for the queso). I made 2 XXL burritos and DH and I both want another one it was sooo good! Thanks for sharing such an easy and delicious keeper recipe!