Best 5 How To Make Chalupas Recipes
**Introducing Chalupas: A Culinary Journey through Mexican Delights**
Dive into the vibrant flavors of Mexico with chalupas, a traditional dish that tantalizes taste buds with its crispy texture and delectable fillings. Originating from the central and eastern regions of the country, chalupas are essentially fried or toasted flatbreads made from masa, the same dough used for tortillas. These golden-brown discs serve as the foundation for a symphony of culinary delights, adorned with an array of savory ingredients that vary from region to region. Discover the essence of Mexican cuisine through three diverse recipes that showcase the versatility and regional nuances of chalupas:
1. **Chalupas Poblanas:** Embark on a culinary journey to Puebla, Mexico, where chalupas poblanas reign supreme. These chalupas are distinguished by their rich and flavorful pipián sauce, a complex blend of pumpkin seeds, tomatoes, and various spices that smothers the crispy flatbreads. Topped with shredded chicken, crumbled queso fresco, and a sprinkling of fresh cilantro, chalupas poblanas embody the vibrant spirit of Puebla's cuisine.
2. **Chalupas Tlaxcaltecas:** Hailing from the state of Tlaxcala, chalupas tlaxcaltecas present a unique twist on this classic dish. These chalupas feature a delectable filling made from a combination of shredded beef, potatoes, and a hint of smoky chipotle peppers. Bathed in a luscious tomato-based sauce and adorned with shredded lettuce, sour cream, and salsa, chalupas tlaxcaltecas offer a harmonious blend of flavors that will transport you to the heart of Tlaxcala.
3. **Chalupas Oaxaqueñas:** Experience the culinary artistry of Oaxaca, Mexico, through its renowned chalupas oaxaqueñas. These chalupas are distinguished by their unique oval shape and are generously adorned with savory ingredients. Traditional toppings include tasajo (salted and dried beef), cecina (thinly sliced pork), and a vibrant salsa made from tomatoes, onions, and cilantro. Drizzled with crema and sprinkled with crumbled queso fresco, chalupas oaxaqueñas embody the rich culinary heritage of Oaxaca.
Prepare to embark on a culinary adventure as you explore the diverse flavors and traditions of Mexican cuisine through these three distinct chalupas recipes. From the pipián sauce-laden chalupas poblanas to the smoky and flavorful chalupas tlaxcaltecas, and the richly topped chalupas oaxaqueñas, these recipes will tantalize your taste buds and transport you to the vibrant heart of Mexico.
CHALUPA GRANDE
Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.
Nutrition Facts :
PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
- To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
TACO BELL CHALUPA COPYCAT
Make and share this Taco Bell Chalupa copycat recipe from Food.com.
Provided by paulamatt
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make Indian Fry Bread Mix dry ingredients together.
- Cut in shortening; then add milk.
- Shape dough into a long cylinder; cut into 8 equal parts.
- Flour hands, then work the pieces into 6" tortillas.
- Fry in oil until golden brown.
- To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
- Combine ground beef, flour, chili powder, paprika, and salt.
- Mix well.
- Add onions and water.
- Mix again.
- In a skillet, cook beef mixture until browned.
- Stir often while cooking so no large chunks form; it should be more like a paste.
- Remove from heat and keep warm.
- Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
- Top with hot sauce or salsa if desired.
Tips:
- To make the perfect masa dough, use a food processor or blender to combine the masa harina, salt, and baking powder. Add just enough warm water to form a smooth, slightly sticky dough.
- If the dough is too dry, add a little more warm water. If the dough is too wet, add a little more masa harina.
- Once the dough is formed, wrap it in plastic wrap and let it rest for at least 30 minutes before using.
- To make the filling, cook the ground beef in a skillet over medium heat until browned. Drain any excess grease.
- Add the taco seasoning and water to the ground beef and stir to combine.
- Bring the mixture to a simmer and cook for 5 minutes, or until the taco seasoning is fully incorporated.
- To make the chalupas, preheat a large skillet or griddle over medium heat.
- Divide the masa dough into 12 equal balls and flatten each ball into a thin circle.
- Place a circle of dough in the preheated skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
- Transfer the chalupas to a paper towel-lined plate to drain any excess grease.
- To assemble the chalupas, place a scoop of the ground beef mixture on each chalupa. Top with shredded lettuce, chopped tomatoes, and cheese.
- Serve immediately with your favorite salsa and guacamole.
Conclusion:
Chalupas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect chalupas every time. So get creative and have fun with it!
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