recipe of the week. goodbye summer. maybe?

I usually wait til I have eaten a meal to post a recipe, but I just made the salsa and I am pretty confident that the taste of that alone pretty much seals a dinner victory tonight. its amazing. and fresh. and my favorite thing...its easy.

Soft Fried Tortillas with Tomatillo Salsa and Chicken from Gourmet

For tomatillo salsa
  • 1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
  • 3 fresh green serrano chiles, coarsely chopped (including seeds) I used 2 jalapenos, and opted out of the 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
For chalupas
  • 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)

Make salsa:
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender or food processor 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. Transfer to a small bowl.

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

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.

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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