Soft Fried Tortillas With Tomatillo Salsa And Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 lb tomatillo, husks discarded and cut into quarters
• 3 green serrano chilies, coarsely chopped
• 1/4 cup 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 onion, finely chopped
• 1/3 cup queso fresco, finely crumbled (mexican fresh cheese)

Recipe

• 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.