Soft Fried Tortillas With Tomatillo Salsa and Chicken

Total Time
40mins
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.

Skip to Next Recipe

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)

Directions

  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.