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  • 40minutes
  • 109calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb tomatillo, husks discarded and cut into quarters

  2. 3 green serrano chilies , coarsely chopped

  3. 1/4 cup white onion, chopped

  4. 3 garlic cloves , quartered

  5. 3/4 teaspoon salt

  6. 1/2 cup water

  7. 3 tablespoons fresh cilantro , finely chopped

  8. 2 tablespoons vegetable oil

  9. 12 (4 inch) corn tortillas

  10. 1 cup cooked chicken, shredded (from 1 chicken breast half)

  11. 2 -3 tablespoons crema (sour cream)

  12. 1/3 cup white onion, finely chopped

  13. 1/3 cup queso fresco , finely crumbled (Mexican fresh cheese)

Instructions Jump to Ingredients ↑

  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.

  6. 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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