Tomatillo Salsa and Chicken

 

Ok so this is one of those meals where you had every intent on making it like the instructions said but, instead you went totally in a different direction. SO, this ones how I made it because it turned out so yummy. This is NOT for the faint of heart when it comes to spiceyness. Be prepared to get your socks blown off, gaurenteed to clear up any stuffy noses.

 

Ingredients

For tomatillo salsa

• 1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
• 3 fresh green serrano chiles, coarsely chopped
• 1/4 cup chopped white onion
• 3 garlic cloves
• 3/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh cilantro

For chalupas

• 1 to 2 tablespoons vegetable oil
• tortillas 
• 1 cup shredded cooked chicken (from 1 chicken breast) I like to slow cook mine, shreads beautifully and then I add a little salt and pepper to taste with my chicken
• 1/3 cup shreaded (Mexican cheese) I bought mine at sprouts 

 

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

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.

Make chalupas:

Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas. Transfer tortillas with tongs to paper towels to drain. I used a cookie cutter shape to get the squares, you can you whatever you want to get a nice shape to hold the toppings.

Spread each tortilla with about 1 teaspoon salsa, then top with chicken, cheese and I like sour cream on top. Serve immediately.

 

 

 

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Tomatillo Salsa and Chicken