Chalupas Poblanas with Shredded Chicken and Salsa Verde

What you need

• 12 small corn tortillas, about 10 cm (4 in) across
• 400 g (14 oz) boneless skinless chicken breast
• 250 ml (1 cup) salsa verde
• 1 small white onion, finely diced
• 150 g (5 oz) queso fresco, crumbled
• 80 g (1/3 cup) lard
• salt, for the poaching water and shredded chicken

Method

Restated from the original video

1. 1

   Put the chicken in a small pot, cover with salted water and bring to a gentle simmer.

2. 2

   Poach until the thickest part reaches 74 °C (165 °F) and nothing is pink inside, 15-18 min. Let it cool slightly.

3. 3

   Shred the chicken with two forks and toss with 4 tbsp of the salsa verde and a pinch of salt.

4. 4

   Warm the remaining salsa verde in a small pan over low heat.

5. 5

   Melt the lard in a wide frying pan over medium heat. Fry the tortillas one at a time for 20-30 seconds per side, until the edges just start to crisp but the centre stays pliable.

6. 6

   Drain the tortillas on paper towels.

7. 7

   Spoon warm salsa verde over each tortilla, then top with shredded chicken, diced onion and queso fresco.

8. 8

   Serve right away, before the salsa softens the tortillas.

Imported from comedera.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.