Soft Fried Tortillas With Tomatillo Salsa and Chicken Recipe

Name: Soft Fried Tortillas With Tomatillo Salsa and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb tomatillo, husks discarded and cut into quarters; 3 green serrano chilies, coarsely chopped; ¼ cup white onion, chopped; 3 garlic cloves, quartered; ¾ teaspoon salt; ½ 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); ⅓ cup white onion, finely chopped; ⅓ cup queso fresco, finely crumbled (Mexican fresh cheese)

Servings: persons

12 lb tomatillo, husks discarded and cut into quarters
3 green serrano chilies, coarsely chopped
¼ cup white onion, chopped
3 garlic cloves, quartered
¾ teaspoon salt
½ 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)
⅓ cup white onion, finely chopped
⅓ cup queso fresco, finely crumbled (Mexican fresh cheese)

1
Make salsa:.
2
Puree 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 puree (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes.
4
Stir in cilantro and simmer 1 minute.
5
Transfer to a small bowl.
6
Make chalupas:.
7
Put oven rack in middle position and preheat oven to 200F
8
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.
9
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.
10
Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken.
11
Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese.
12
Serve immediately.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb tomatillo, husks discarded and cut into quarters, 3 green serrano chilies, coarsely chopped, ¼ cup white onion, chopped, 3 garlic cloves, quartered, and more.

Yes, Soft Fried Tortillas With Tomatillo Salsa and Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Soft Fried Tortillas With Tomatillo Salsa and Chicken

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