Soft Fried Tortillas with Tomatillo Salsa and Chicken

Name: Soft Fried Tortillas with Tomatillo Salsa and Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 4-inchs (4-inch) corn tortillas (see cooks note, below); 2 Tbsps crema or crème fraîche; 3 Tbsps finely chopped fresh cilantro; 3 garlic cloves, quartered; 79 milliliters finely crumbled queso fresco (Mexican fresh cheese); 1 teaspoons salt, or to taste; 3 fresh green serrano chiles, coarsely chopped (including seeds); 237 milliliters shredded cooked chicken (from 1 chicken breast half); 227 grams fresh tomatillos, husks discarded and tomatillos rinsed and quartered; 1 Tbsp vegetable oil; 118 milliliters water; 79 milliliters finely chopped white onion

Soft Fried Tortillas with Tomatillo Salsan and Chicken might be just the side dish you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 81 calories, 4g of protein, and 4g of fat. This recipe serves 12. It is a good option if you're following a gluten free diet. It is a very budget friendly recipe for fans of Mexican food. Head to the store and pick up garlic cloves, chicken, queso fresco, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.

Ingredients you will need

Tomatillos

Chili Pepper

Garlic

Onion

Water

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Tomatillos

Cilantro

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a small bowl.

Equipment you will use

Bowl

Put oven rack in middle position and preheat oven to 200°F.

Equipment you will use

Oven

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Baking Pan

Tongs

Aluminum Foil

Oven

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.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Spread

Mexican Crema

Onion

Salsa

Water

Serve immediately.

• 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 you will need

Tortilla

Salsa

Equipment you will use

Cookie Cutter

Knife

Equipment

Ingredients

Servings:

124-inchs

(4-inch) corn tortillas (see cooks' note, below)2Tbsps

crema or crème fraîche 3Tbsps

finely chopped fresh cilantro 3

garlic cloves, quartered 79milliliters

finely crumbled queso fresco (Mexican fresh cheese)1teaspoons

salt, or to taste 3

fresh green serrano chiles, coarsely chopped (including seeds)237milliliters

shredded cooked chicken (from 1 chicken breast half)227grams

fresh tomatillos, husks discarded and tomatillos rinsed and quartered 1Tbsp

vegetable oil 118milliliters

water 79milliliters

finely chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.