I know what you are thinking. Taco Bell Chalupas are delicious but what doe they have to do with Cinco De Mayo? Taco Bell Chalupas have nothing to do with Mexico or Cinco De Mayo. The real Chalupas, however hail from Mexico and they’re a common street food eaten in Puebla during the holiday.
What? You mean chalupas are Mexican? Yes, the real chalupas are a cross between a tostada and a taco. A corn tortilla is friend and topped with various braised meats and lots and lots of green or red sauce. They are finished with queso fresco and various other toppings which range from radishes, to cilantro, pickled and/or fresh onions. Check out the Chalupas Poblanas recipe below and get to eating.
Ingredients
- 24 corn tortillas
- 1 pound chicken thighs or pork shoulder braised and shredded (separate into 1/2 pound portions and reserve the braising liquid)
- 1 pound queso fresco
- 1 white onion
- 9 fl oz blended Roma tomatoes (this is for the red sauce)
- 9 fl oz blended tomatillos (this is for the green sauce)
- 2 cloves of garlic
- 4 serrano chilies
- canola or vegetable oil for frying.
- salt for seasoning
Directions
Start by making the red and green sauces. Cut the white onion in half. Set one of the halves aside for later. Cut the white onion in half again. Blend tomato puree, 1/4 of white onion and 1 garlic clove until smooth. Place into a small pot. Blend the tomatillos, 1/4 of onion and remaining garlic clove until smooth. Place into a small sauce and simmer both sauces at the same time for 10 minutes.
Add 1/2 a pound of shredded chicken or shredded pork to each of the sauces. Simmer each sauce with the chicken for an additional 10 minutes. If the sauce becomes to think add a little of the braising liquid previously reserved. Season to your liking with salt.
Fry the corn tortillas in pan until they just begin to become crispy (roughly 1-2 minutes). Place the fried tortillas on a plate with paper towels.
To serve place a small spoonful of the chicken in the red sauce over a tortilla, repeat this with the green sauce chicken. Do this until you have 12 red and 12 green chalupas. Thinly slice your remained half onion and garnish each of the chalupas with onion and queso fresco. Serve right away to prevent them from getting to soggy.
Recipe source: Andrea Barrios Campos
Photo source: Rebecca Smith Hurd-All About Puebla
![Queso Fundido12a_thumb[10]](https://fiercefork.com/wp-content/uploads/2016/05/Queso-Fundido12a_thumb10.jpg "You Could Use A Little Queso Fundido & Chorizo")
