Name: Soft Fried Tortillas with Tomatillo Salsa and Chicken
Yield: Makes 12 chalupas
Ingredients: 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)

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Soft Fried Tortillas with Tomatillo Salsa and ChickenROMULO YANES

Chalupas Poblanas de Pollo

Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets.

Active time: 40 min Start to finish: 40 min

Cooks' notes:

• 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.

Recipe notes

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