Salsa Verde Chalupas

 

Salsa Verde - Howland

Salsa Verde - Howland

Chalupa - Howland

Chalupas - Howland

Chalupas - Howland

Salsa Verde Chalupas - Howland

Salsa Verde Chalupas - Howland

Salsa Verde Chalupas - Howland

Salsa Verde Chalupas - Howland

Salsa Verde Chalupas

We were inspired by Cinco de Mayo last week to make these delicious chalupas which are traditionally a street food (translate to fast, easy and totally customizable) from the Puebla region in Mexico. Cinco de Mayo is often  though to celebrate Mexico’s independence, while it actually marks the day of the victory at the Battle of Puebla. The Smithsonian Magazine has a great article on the history and food culture of the region.

Learning a little more about the history of the region here, I uncovered an inspiring food culture. Considered by some to be the culinary capital of Mexico, the dishes from this region were developed using old world traditions combined with new world spices. Some of the most complex moles come from this area. Chalupas, Mole Poblano and Chiles en Nogada are some of the specialties originating from the region.  While we do want to try to make Pati Jinich’s Mole Poblano someday, we opted for the much simpler Chalupa.

Chalupas are thought to have gotten their name from the way they float in the oil while frying, similar to the boats of the same name.  We paired ours with a simple yet flavorful salsa verde, beans and avocado. Don’t pass up the cotija- the salty tang it imparts elevates this dish in wonderful ways!

 

 

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Salsa Verde Chalupas

Crispy chalupas with black beans and easy salsa verde for the perfect weeknight meal. 

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Salsa Verde Chalupas

Chalupas

  • 1 batch corn tortilla dough (see recipe below) or fresh store bought.
  • ¼ vegetable oil
  • salsa verde (recipe below)
  • 1 can black beans or 2 cups cooked.
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder
  • ½ tsp garlic powder
  • epazote (optional)
  • cotija , crumbled
  • cilantro , chopped
  • avocado , diced

Salsa Verde

  • 1 lb tomatillos , husks removed, halved
  • 1 jalapeno , de-stemmed and de-seeded if you are sensitive to spice.
  • ¼ c diced white onion
  • ½ c . cilantro
  • ½ tsp salt

Instructions

  1. Fresh tortilla recipe can be found here

  2. Heat oven to 400°, toss tomatillos and jalepeno in a bit of oil and salt, roast until soft and starting to char, about 20 minutes. Transfer to blender, adding white onion, cilantro and salt. Pulse until completely blended and smooth-ish. Set aside.
  3. Place cooked black beans in a saucepan over medium low heat. Add cumin, smoked paprika, garlic and chipotle. Cook until heated through, turn heat to low or set aside.
  4. If using dough, rolling into 1-2” balls and press using a tortilla press.
  5. Heat oil in flat bottomed skillet until shimmering. Fry tortillas until just beginning to crisp and float in oil, about 1 min. Either remove and spoon salsa onto tortilla and return to pan (salsa side up) or carefully spoon salsa directly onto tortilla. Fry another minute, and remove from pan. Set on paper towel to drain. To serve, sprinkle with beans, cotija, cilantro, avocado.

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