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    You are in: Home / Recipes / Soft Fried Tortillas With Tomatillo Salsa and Chicken Recipe
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    Soft Fried Tortillas With Tomatillo Salsa and Chicken

    Soft Fried Tortillas With Tomatillo Salsa and Chicken. Photo by 2Bleu

    1/1 Photo of Soft Fried Tortillas With Tomatillo Salsa and Chicken

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Lavender Lynn's Note:

    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.

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    Ingredients:

    Yield:

    chalupas

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Make salsa:.
    2. 2
      Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
    3. 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. 4
      Make chalupas:.
    5. 5
      Put oven rack in middle position and preheat oven to 200°F
    6. 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. 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.

    Ratings & Reviews:

    • on July 12, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Soft Fried Tortillas With Tomatillo Salsa and Chicken

    Serving Size: 1 (975 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.2
     
    Calories from Fat 53
    49%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 8.7 mg
    2%
    Sodium 163.1 mg
    6%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.8 g
    7%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    crema

    queso fresco

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