Ingredients
-
1/2
-
3
-
1/4
-
3
-
3/4
-
1/2
-
2
-
3
-
2
-
12
-
1
-
2 - 3
-
1/3
-
1/3
-
Directions
Soft Fried Tortillas With Tomatillo Salsa and Chicken, 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 , Yum! These are very tasty, with great color and texture We have a bit of leftover salsa, and I look forward to enjoying that too! Thanks for sharing! CQ4
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Steps
|
1
Done
|
Make Salsa: |
|
2
Done
|
Pure Tomatillos, Chiles, Onion, Garlic, Salt, and Water in a Blender Until Smooth. |
|
3
Done
|
Heat Oil in a 10-Inch Heavy Skillet Over Moderate Heat Until Hot but not Smoking, Then Carefully Add Tomatillo Pure (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
Done
|
Make Chalupas: |
|
5
Done
|
Put Oven Rack in Middle Position and Preheat Oven to 200f |
|
6
Done
|
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
Done
|
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. |
