Ingredients:
8 small corn tortillas
vegetable or canola oil for frying
1 cup tomatillo salsa verde on this site, plus extra for serving
1 cup queso fresco crumbled
2 cups pulled cooked chicken or pork shredded
cilantro for garnish
Instructions:
In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4″ of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It’s ok, if a little hot oil touches the salsa.
Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas. Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
