Chalupas Poblanas

6-8 servings

Tortillas:

1 cup masa harina

1 teaspoon canola oil

⅔ cup warm water

1 teaspoon kosher salt

½ cup canola oil or lard (traditional)

Salsa Roja:
10 each dried guajillo chiles

6 each dried arbol chilis

3 cloves garlic

2 each plum tomatoes, cored

1 small white onion, quartered

¼ teaspoon kosher salt

Salsa Verde:
4 ounces tomatillo, husked and rinsed

4 cloves garlic

2 each small white onion, quartered

2 each jalapeno peppers, stemmed

1 teaspoon sugar

1 bunch cilantro, washed

¼ teaspoon kosher salt

pinch black pepper

Garnish (optional):
1 cup chicken, cooked and shredded

½ cup queso fresco

1. Heat 360 XL Griddle to medium-high heat.
2. In a medium bowl combine masa harina, canola, water, and salt.
3. Stir ingredients together.
4. Knead dough until a ball forms that is smooth and not sticky.
5. Pinch off pieces of dough and form into 1½" balls rolling in palms.
6. The dough should make 12 balls.
7. Flatten balls using tortilla press or Cuisinart Adjustable Burger Press.
8. Oil 360 Griddle with ¼ cup canola oil or lard
9. Heat until smoking.
10. Sear tortillas approximately 2 minutes per side, there should be blackened spots
11. Lay tortillas flat on baking sheet pans.

Salsa Roja:

1. In a heated sauté pan char guajillo and arbol chilies
2. Add enough water to cover and simmer 20 minutes
3. Strain and reserve 1 cup of chili water
4. Add garlic cloves, tomatoes, onion and salt to sauté pan with chilies and cook for 5 minutes on high heat until slightly softened.
5. Add ingredients from sauté pan to blender or food processor
6. Puree ingredients and slowly drizzle in reserved water until reaching desired consistency.
7. Chill in refrigerator. Can be made one day ahead.

Salsa Verde:

1. In a heated sauté pan add tomatillo, garlic, onion and sauté 5 minutes until slightly softened
2. Add enough water to cover and simmer 5 minutes
3. Strain and reserve 1 cup of water
4. Add sauté pan ingredients to blender or food processor with sugar, cilantro, salt and black pepper
5. Puree ingredients and slowly drizzle in reserved water until reaching desired consistency.
6. Chill in refrigerator. Can be made one day ahead.

12. Spoon salsa roja on half tortillas and salsa verde on other half.
13. Spread salsa to edge of tortillas.
14. Top with chicken if desired.
15. Oil 360 Griddle with remaining ¼ cup of canola oil or lard.
16. Heat until smoking.
17. Add tortillas salsa side facing up and cook until edges are crispy.
18. If using lard, baste tortillas with lard as they cook for added flavor.
19. Garnish with queso fresco.