Chalupas Recipe
Chalupas are an excellent way to use leftover roast meat or chicken, but can also be served with no meat at all. Although many people prefer
to cook without lard, chalupas just do not taste the same without it. Corn oil may be substituted, but don't expect the authentic, succulent
flavor of chalupas fried in manteca.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Servings 24 individual servings
Ingredients
- 1/2 cup manteca pork lard or corn oil
- 24 4"-diameter tortillas
- 1 cup salsa verde homemade or canned
- 1 cup salsa roja homemade or canned
- 1 1/2 cups beef, pork or chicken cooked, shredded beef, pork or chicken
- 1 1/2 cups queso fresco or mild feta cheese
- 1 medium white onion peeled and finely chopped
Instructions
- In a large, deep frying pan, heat the oil or lard until a few drops of water sprinkled into the pan bounce and sizzle.
- Place tortillas, as many as will fit, into the pan and soft-fry them, just 3-4 seconds on each side. They should remain pliable and not crispy. Add more lard as necessary.
- Drain them well on paper towels as they are removed from the pan.
- Spoon salsa verde, about 1 tablespoon per chalupa, over half of them, and salsa roja over the other half. Top each with a bit of shredded meat, crumbled cheese and onion.
- Serve immediately.
Notes
Thanks to Karen Hursh Graber http://www.mexconnect.com/articles/2341-chalupas-poblanas-puebla-style-chalupas
