Soft Fried Tortillas With Tomatillo Salsa and Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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.
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