Soft Fried Tortillas with Tomatillo Salsa and Chicken
- 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
- 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)
- This recipe is gluten-free
- Produce
- Cilantro, fresh (3 tablespoons)
- Serrano chiles, fresh green (3)
- Tomatillos, fresh (1/2 lb)
- White onion (1/2 cup)
- Meat
- Chicken, cooked (1 cup)
- Cooking & Baking
- Garlic cloves (3)
- Salt (3/4 teaspoon)
- Vegetable oil (3 tablespoons)
- Bread & Baked Goods
- (4-inch) corn tortillas (12)
- Drinks
- Water (1/2 cup)
- Dairy
- Crema or creme fraiche (2 tablespoons)
- Queso fresco (1/3 cup)
Preparation
Read recipe preparation on epicurious.com
Social Stats
30.5Rating
1-100
1-100
4Tweets
32Facebook
Shares
Shares
0StumbleUpon
Views
Views
5PinterestPins
Recipe Stats
Published May 1, 2004 (8 years ago).
3 people saved this recipe.
