Fresh Fried Corn Chips With Tomatillo Salsa Food

SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN

Soft Fried Tortillas with Tomatillo Salsa and Chicken image

Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12 chalupas

Number Of Ingredients 16

Ingredients

For tomatillo salsa
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
3 fresh green serrano chiles, coarsely chopped (including seeds)
1/4 cup chopped white onion
3 garlic cloves, quartered
3/4 teaspoon salt, or to taste
1/2 cup water
2 tablespoons vegetable oil
3 tablespoons finely chopped fresh cilantro
For chalupas
1 to 2 tablespoons vegetable oil
12 (4-inch) corn tortillas (see cooks' note, below)
1 cup shredded cooked chicken (from 1 chicken breast half)
2 to 3 tablespoons crema or crème fraîche
1/3 cup finely chopped white onion
1/3 cup finely crumbled queso fresco (Mexican fresh cheese)

Steps:

Make salsa:
Purée 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 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.
Make chalupas:
Put oven rack in middle position and preheat oven to 200°F.
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.

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