Soft Fried Tortillas With Tomatillo Salsa and Chicken

Submitted by Lavender Lynn

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 12 chalupas

ingredients

• 1⁄2 lb tomatillo, husks discarded and cut into quarters
• 3 green serrano chilies, coarsely chopped
• 1⁄4 cup white onion, chopped
• 3 garlic cloves, quartered
• 3⁄4 teaspoon salt
• 1⁄2 cup water
• 2 tablespoons vegetable oil
• 3 tablespoons fresh cilantro, finely chopped
• 2 tablespoons vegetable oil
• 12 (4 inch) corn tortillas
• 1 cup cooked chicken, shredded (from 1 chicken breast half)
• 2 -3 tablespoons crema (sour cream)
• 1⁄3 cup white onion, finely chopped
• 1⁄3 cup 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.

Reviews

[Starrynews]

Yum! These are very tasty, with great color and texture. We have a bit of leftover salsa, and I look forward to enjoying that too! Thanks for sharing! CQ4

 

[2Bleu]

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!