Soft Fried Tortillas With Tomatillo Salsa and Chicken

• 12 lb tomatillo, husks discarded and cut into quarters
• 3 green serrano chilies, coarsely chopped
• 14 cup white onion, chopped
• 3 garlic cloves, quartered
• 34 teaspoon salt
• 12 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)
• 13 cup white onion, finely chopped
• 13 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.

quarters, green serrano chilies, white onion, garlic, salt, water, vegetable oil, fresh cilantro, vegetable oil, corn tortillas, chicken, crema, white onion, queso fresco

Taken from www.food.com/recipe/soft-fried-tortillas-with-tomatillo-salsa-and-chicken-455462 (may not work)