Ingredients
- 24 Each 4.5" White Corn Tortillas (20123)
- 6 Oz. Salsa Roja (for Chalupas Poblanas), see related recipe
- 6 Oz. Salsa Verde (for Chalupas Poblanas), see related recipe
- As Needed vegetable oil
- 1/4 cup Onions, diced
- 1 1/2 Lbs. Chicken, cooked, shredded
- 3/4 Lbs. Queso Fresco, crumbled
Directions
- Spread 1 tbsp. Salsa Roja on one tortilla and 1 tbsp. Salsa Verde on a separate tortilla. Over medium-high heat, place the tortillas, sauce side up, in a pan that has been lightly brushed with oil. Fry until crisp.
- To serve: garnish each chalupa with 1 tsp. of onion, 1 oz. of warm chicken, and ½ oz. of queso fresco.
Ingredients- As Needed olive oil
- 1 3/4 Oz. Onion, diced
- 1 Each Garlic Cloves, small, diced
- 6 Oz. Tomatoes, fresh, diced
- 1 1/2 tsp. Lime Juice, fresh
- To Taste ancho chili powder
Directions
- Sauté onions, garlic, and chili pepper over medium heat until soft. Meanwhile, bring a pot of water to a boil, add tomatoes; simmer for 5 minutes.
- Combine onions, garlic, chili pepper, tomatoes, and lime juice in a food processor and puree to desired consistency.
- Transfer salsa to a sauté pan and reduce until slightly thickened. Season to taste with salt and ancho powder.
Ingredients- 1 1/2 Lbs. Tomatillos, husked and rinsed
- 1 1/4 White Onion, chopped
- 4 cloves Garlic, peeled
- 3 Each jalapeno pepper, stemmed
- 3 Tbsp. Vegetable Oil
- 1/2 cup Cilantro Leaves, coarsely chopped
Directions
- Preheat oven to 450 degrees F. In a bowl, toss together tomatillos, onions, garlic, chilies, oil, salt and pepper. Transfer to a small baking dish. Roast for 45 minutes. Remove and let cool.
- Place cooled mixture in processor and pulse blend until coarsely processed. Season to taste with salt.
- *Shelf Life: 4 days. Makes about 3 cups.
- NOTE: SALSA VERDE may be substituted with the following recipe: 3 7oz. cans Salsa Verde (Tomatillo salsa); 1/2 cup Cilantro Leaves; 3-4 Jalapeño Chilies, stemmed
- Place in processor. Process until well combined.
