Best 2 Fresh Fried Corn Chips With Tomatillo Salsa Recipes

Calling all crunchy snack enthusiasts! Get ready to embark on a culinary adventure with our tantalizing recipe for Fresh Fried Corn Chips served alongside a refreshing Tomatillo Salsa. These homemade corn chips are a symphony of crispy textures and vibrant flavors, taking you on a delightful journey with every bite. Dive into the vibrant world of Mexican cuisine as we guide you through the art of crafting these delectable treats from scratch. But that's not all! This article also unveils a treasure trove of additional recipes, each offering a unique taste experience. From the zesty Avocado Cream to the smoky Chipotle Crema, and the classic Guacamole, you'll have an array of delectable dips to complement your crispy corn chips. Whether you're hosting a lively fiesta or simply craving a satisfying snack, this comprehensive guide has everything you need to create a memorable culinary experience.

Let's cook with our recipes!

TOMATILLO SALSA

Tomatillo Salsa image

Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/4 cups.

Number Of Ingredients 11

Ingredients

8 tomatillos, husked
1 medium tomato, quartered
1 small onion, cut into chunks
1 jalapeno pepper, seeded
3 tablespoons fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Tortilla chips

Steps:

In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN

Soft Fried Tortillas with Tomatillo Salsa and Chicken image

Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12 chalupas

Number Of Ingredients 16

Ingredients

For tomatillo salsa
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
3 fresh green serrano chiles, coarsely chopped (including 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)

Steps:

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. 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.

Tips for Making the Best Fresh Fried Corn Chips and Tomatillo Salsa:

Use Fresh Corn: Fresh corn gives the chips a sweeter, more flavorful taste.
Soak the Corn Kernels: Soaking the corn kernels for at least 30 minutes before frying helps to remove the starch and results in crispier chips.
Use a High-Quality Oil: Use a high-quality oil, such as avocado oil or grapeseed oil, for frying the chips. This will help prevent the chips from absorbing too much oil and becoming greasy.
Fry the Chips in Small Batches: Frying the chips in small batches helps to ensure that they cook evenly and don't stick together.
Drain the Chips Thoroughly: Drain the chips thoroughly on paper towels after frying to remove any excess oil.
Make the Tomatillo Salsa Ahead of Time: The tomatillo salsa can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great make-ahead appetizer or snack.
Serve the Chips and Salsa Warm: The chips and salsa are best served warm. This will help the flavors of the salsa to meld together and the chips to stay crispy.

Conclusion:

Fresh fried corn chips with tomatillo salsa is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. The chips are crispy and flavorful, and the salsa is tangy and refreshing. Follow the tips above to make the best fresh fried corn chips and tomatillo salsa. You and your guests will love them!