Hello friends of Paulina Cocina! I hope you are doing well and looking forward to cooking and enjoying a super colorful Mexican dish: ChalupasWhat are we talking about? You’ve probably never heard that word, but it’s about some Corn tortillas which are covered with ingredients such as shredded meat or chicken and colorful sauces, for a very attractive recipe.
In this post we are going to tell you why the Chalupas from Puebla are a delicacy, what are the ingredients they contain, what is their history, where to find the most delicious ones. As always, at the end we are going to see a recipe, in this case of Chicken Chalupas to make at home and enjoy with a good beer or a cold water.
About the Chalupas
Las Chalupas from Puebla They are a traditional snack of Mexican cuisine, specifically associated with the region of Puebla. It is a preparation that combines characteristic elements of the gastronomy of that countrylike the Corn tortillaswhich are fried to obtain a crispy texture.
They are usually served with shredded beefsuch as carnitas (cooked and shredded pork), shredded chicken, or even beef. They are also usually covered with a variety of sauces and side dishes typical of the region.
- Between the most common sauces You can find green sauce, red sauce, or a combination of both, which are the same ones used in Mexican huevos divorciados.
Also added fresh ingredients such as lettuce, onion, radishes and avocado (avocado) to add texture and freshness to the dish and are usually topped with cream, grated cheese and sometimes crumbled fresh cheese is added.
Some characteristics of the Chalupas poblanas
- Crispy texture: The key is in the preparation of the dough, which, when fried, achieves a crispy texture on the outside and tender on the inside.
- Raised edges: The edges not only give them their characteristic appearance, but also serve as a perfect barrier to contain the delicious fillings.
- Versatility of fillings: The Chalupas from Puebla They are like blank canvases, ready to be adorned with a wide variety of fillings, from carnitas to chicken tinga.
- Traditional flavor: Corn tortillas, essential in the preparation of Chalupas, provide an authentic flavor that evokes the richness of Mexican cuisine.
- Colorful presentation: The mix of colors and flavors creates a visually appealing presentation.
Origin of the Chalupas
Its origin dates back to pre-Hispanic times, where tortillas with similar shapes were already prepared. However, the the term “cottage” It became popular in Puebla during the 19th century. The creativity and culinary mastery of the women of Puebla gave life to this dish that today is an emblem of Mexican cuisine.
- It is important to note that the Chalupas poblanas can have Variations in its preparationand exact combinations of ingredients may vary by region or cook preference.
It is believed that its name comes from the Basque term “txalupa”named thus by the Spanish, in reference to a type of small canoe that was used at that time by the original settlers, similar to the shape of the Mexican Chalupas.
Where to find the best Chalupas?
Chalupas are not as popular as other Mexican snacks. While in some regions of Mexico they can be enjoyed almost daily, the best way to experience their essence is to try them in their place of origin, Puebla.
In local markets, such as the “El Carmen” Marketand in small street stalls, it is possible to enjoy good Chalupas, as well as other Puebla delicacies, such as chiles en nogada, or recipes with huitlacoche, which transport you directly to the authenticity of their place of origin.
Tips for making perfect Mexican Chalupas
The first thing we are going to take into account is how important it is have all the ingredients ready before preparation. Because some techniques in this recipe require speed and precision to achieve a good result.
- Define the preparation method: When making them, you can fry the tortillas and then add the ingredients on top, or assemble them beforehand and fry them with the rest of the ingredients, according to the taste and skill of each cook.
- Oil temperature: It is important that the oil is very hot before dipping them in order to achieve a crispy texture.
Finally, you should know that this is a recipe that adapts to different flavors and with which you can experiment with different fillings and sauces to give a different touch to the preparation each time.
Enjoying Chicken Chalupas: An Irresistible Option
Chicken is one of the most popular fillings for Mexican ChalupasFrom the classic chicken tinga to more gourmet versions with roasted chicken, the options are endless. The juiciness of the chicken, combined with the crunchy texture of the Chalupas and the green and red sauce, create a very tasty gastronomic experience.
- In some cases, they can also add signature ingredients from Puebla cuisine, such as mole, to add complexity of flavors and aromas.
Chalupas poblanas are usually presented on individual plates, generally with several units per serving, and are served in a way that highlights the colors and textures of the fresh ingredients.
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Recipe for Chalupas poblanas
Yield: 4 portions
Preparation time:1 hour
Ingredients
- 12 corn tortillas
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 chopped onion
- 2 cloves of garlic, minced
- 1 tomato, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Sauce:
- 2 tomatoes
- 2 poblano chiles roasted, peeled and deveined
- 1/2 onion
- 2 cloves of garlic
- 1 sprig of cilantro
- Salt to taste
- 1/2 cup sour cream (optional)
How to make Chalupas poblanas step by step
- Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 5-7 minutes per side. Remove the chicken, let it cool and shred.
- In the same pan, add more oil if necessary and cook onion, garlic, tomato and pepper over medium heat until tender. Add the shredded chicken, cumin, paprika, salt and pepper. Cook for a few more minutes to integrate the flavors.
- For the sauce, blend the tomatoes, poblano peppers, onion, garlic and cilantro until smooth. In a pan with a little oil, cook the sauce over medium heat until it thickens slightly. Adjust the salt and add water if necessary to reach the desired consistency.
- Lightly fry the corn tortillas or heat them on a griddle. Fold them into a canoe shape or leave them open. Place a portion of the chicken filling on each tortilla. Drizzle with the poblano sauce and add a tablespoon of sour cream if desired.
- Serve the chalupas hot, garnished with chopped fresh cilantro and accompanied by slices of avocado or crumbled fresh cheese.
Source: www.paulinacocina.net
