Best 3 Mexican Palapa Snacks Recipes
**Mexican Palapas: A Culinary Adventure into Crispy Tortilla Delights!**
Prepare to embark on a taste-bud tantalizing journey with Mexican Palapas, the quintessential crispy tortilla snacks that have captivated the hearts and palates of snack enthusiasts worldwide. These delightful treats, also known as tostadas, are made with corn tortillas that are fried or baked until they achieve a golden-brown perfection, resulting in a crunchy texture that is both satisfying and addictive. The versatile nature of palapas allows them to be adorned with an array of delectable toppings, transforming them into a blank canvas for culinary creativity. From the classic guacamole and salsa combination to the more adventurous fusion of flavors, palapas offer an endless playground for experimentation and indulgence.
**1. Classic Guacamole and Salsa Palapas:**
Immerse yourself in the traditional flavors of Mexico with this classic combination. Simply spread a layer of creamy guacamole, made from perfectly ripe avocados, onto the crispy tortilla. Top it off with a vibrant salsa, crafted from fresh tomatoes, onions, cilantro, and a touch of heat. The harmonious blend of flavors in this timeless pairing will leave you craving more.
**2. Black Bean and Corn Palapas:**
Embark on a vegetarian adventure with these hearty and flavorful palapas. Layer a generous portion of seasoned black beans, cooked to perfection, onto the crispy tortilla. Add a vibrant corn salsa, featuring sweet corn kernels, diced tomatoes, and a zesty dressing. Finish it off with a sprinkle of crumbled queso fresco for a delightful contrast of textures.
**3. Chipotle Chicken Palapas:**
Ignite your taste buds with these fiery and flavorful palapas. Tender chicken, infused with the smoky heat of chipotle peppers, takes center stage. Top it with a cooling pico de gallo, made from fresh tomatoes, onions, cilantro, and a hint of lime. A dollop of sour cream adds a creamy touch, balancing the spiciness and creating a symphony of flavors.
**4. Pulled Pork Palapas:**
Indulge in the smoky and succulent flavors of pulled pork palapas. Tender pulled pork, slow-cooked to perfection, is generously piled onto the crispy tortilla. Enhance the experience with a tangy barbecue sauce, adding a sweet and smoky dimension. Top it off with a crunchy coleslaw, providing a refreshing contrast to the richness of the pulled pork.
MEXICAN PALAPA SNACKS
Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!
Provided by Galley Wench
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Arrange jicama and cucumbers on serving dish.
- Squeeze limes over dish.
- Sprinkle with sea salt.
- Garnish with lime slices and cilantro.
Nutrition Facts : Calories 140.9, Fat 0.5, SaturatedFat 0.1, Sodium 1759.6, Carbohydrate 34.6, Fiber 16.6, Sugar 7.5, Protein 3
MEXICAN BOTANA PLATTER
Growing up at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
- In a saucepan, warm refried beans over medium-low heat.
- Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
- Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
- Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
- Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
- Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 41.5 g, Cholesterol 119.5 mg, Fat 39.8 g, Fiber 11 g, Protein 39.8 g, SaturatedFat 15.9 g, Sodium 958.4 mg, Sugar 3 g
POLLO A LA PARILLA (GRILLED CHICKEN)
One of my favorite things to make is Arrachera (which I have my personal recipe for on here) but I threw a party once that some of the guests don't eat beef so I wanted to make a Chicken option so I made this up. I love mangos so I thought by marinading the meat in mango nectar and lime juice it would give the meat a nice flavor and I was right! I hope you like it.
Provided by Jfoxe
Categories Chicken Breast
Time 40m
Yield 20-24 tacos, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
- Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
- Rub seasoning into meat thoroughly.
- Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
- Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
- Let sit for several hours or over night.
- Cook on hot grill.
- Serve with warm tortillas and desired taco toppings.
- An alternate cooking method:.
- I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.
Tips:
- To make the perfect Palapa dough, use a combination of masa harina and all-purpose flour. This will give the dough the right consistency and texture.
- When filling the Palapas, be sure to use a variety of ingredients to create a flavorful and balanced snack. Some popular fillings include refried beans, cheese, potatoes, and chorizo.
- To get the Palapas nice and crispy, cook them in a hot skillet or comal until they are golden brown on both sides.
- Serve the Palapas immediately with your favorite toppings, such as salsa, guacamole, and sour cream.
Conclusion:
Palapa snacks are a delicious and easy-to-make Mexican dish that can be enjoyed by people of all ages. With their crispy dough and flavorful fillings, Palapas are a perfect snack for any occasion. Whether you are hosting a party or just looking for a quick and easy meal, Palapas are sure to be a hit.
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