Tomatillos, they scared me. Seriously, what are they? Fruit? Vegetable? Starch? Don’t make the mistake of thinking they are tomatoes. They are not. No. Just no. They aren’t just wrapped green tomatoes. I think these are the one item I may avoid 2nd only to yeast in a recipe. Tomatillos are just so unfamiliar and alien. But then I thought I would conquer my fear of these things and try a simple recipe that called for them.
Those willing to try a sauce with a different green color are rewarded with a very bold blast of flavor.
I made a classic Mexican recipe: Soft Fried Tortillas with Tomatillo Salsa and Chicken. I made some changes, however. Cooked chicken? That’s all? No. We need a nice acidic marinade for chicken going into this dish. So, I came up with one. 
Soft Fried Tortillas with Tomatillo Salsa and Grilled Marinated Chicken. It may look like a lot of steps, but there’s not much to any of the steps, if that makes sense.
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Fried Tortillas with Tomatillo Salsa and Grilled Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy tortillas are topped with a vibrant tomatillo salsa, grilled chicken, and creamy queso fresco. A simple yet satisfying weeknight meal.
Ingredients
- 1/2 cups (118 ml) Fresh Lime Juice
- 1/4 cups (59 ml) olive oil
- 2 cloves minced garlic
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 lbs (907 g) boneless, skinless chicken thighs (or breasts, if you prefer)
- 1/2 lbs (227 g) fresh tomatillos, husks discarded and tomatillos rinsed and quartered
- 2-3 fresh green serrano chiles, coarsely chopped (including seeds, may use less if you don’t want it particularly spicy)
- 1/4 cups (59 ml) chopped white onion
- 3 cloves quartered garlic
- 3/4 teaspoon salt, or to taste
- 1/2 cups (118 ml) water
- 2 tablespoons lard, vegetable oil or any other high temperature fat
- 3 tablespoons finely chopped fresh cilantro
- 1 to 2 tablespoons vegetable oil, lard or clarified butter
- 12 (4-inch) organic corn tortillas
- 2 to 3 tablespoons crema or crème fraîche
- 1/3 cups (79 ml) finely chopped white onion
- 1/3 cups (79 ml) finely crumbled queso fresco (Mexican fresh cheese)
Instructions
- Combine all ingredients except the chicken in a gallon plastic storage bag. Close the bag and shake until combined. Add the chicken, close the bag, and massage the marinade onto the chicken. Marinate for at least 2 hours.
- Grill chicken over medium-high heat, about 4-5 minutes per side or until cooked through to at least 165°F (74°C).
- Tomatillo salsa
- Combine tomatillos, chiles, onions, garlic, salt, and water in a blender or food processor. Pulse until relatively smooth.
- Heat oil in a medium-large skillet over medium-high heat. Add the salsa, carefully, as the liquid will cause the oil to splatter. Bring to a simmer and cook until thickened, about 8-10 minutes.
- Stir in cilantro, cook for another minute, and remove from heat. Cool, then refrigerate until ready to serve. May be made up to 2 days in advance.
- Assembly
- Melt oil over medium-high heat in a heavy, large skillet. Place tortillas in the heated oil (as many as will fit) and lightly fry for about 10 seconds per side to soften. Remove and drain on a paper towel. If not using immediately, keep warm on a tray in the oven.
- Spread tortillas with salsa, top with grilled chicken, crema, and queso fresco.
Notes
- For extra flavor, marinate the chicken overnight.
- To prevent burning, fry the tortillas in batches and adjust heat as needed.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How do I fry the tortillas without them getting too oily?
Use enough oil to come about a quarter inch up the side of the pan and make sure it is hot before adding the tortillas. Frying at the right temperature, around 350 degrees F, lets the tortillas crisp quickly without absorbing excess oil. Drain them on a rack rather than paper towels so steam does not make them soggy.
What makes a good tomatillo salsa to serve with fried tortillas?
Roasting or charring the tomatillos before blending gives the salsa a deeper, slightly smoky flavor that balances the richness of the fried tortillas. Adding garlic, white onion, and a small serrano pepper keeps the flavors sharp and clean.
Can I grill the chicken ahead of time and reheat it?
Yes, grilled chicken can be cooked up to a day in advance and stored in the refrigerator. Slice it before reheating in a dry skillet over medium heat for a few minutes so it stays moist rather than drying out in the oven.
