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)
- Make salsa:.
- Puree tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- 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.
- Stir in cilantro and simmer 1 minute.
- Transfer to a small bowl.
- Make chalupas:.
- Put oven rack in middle position and preheat oven to 200F
- 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.
- 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.
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)