Outdoor Grilling
Chalupas Poblanas
6-8 servings
Chalupas Poblanas
6-8 servings
Cinco De Mayo is a celebration of the battle of Puebla and the Mexican army’s victory over the French. Parades, reenactments, cultural celebrations, and street fairs mark the day in Mexico. Chalupas Poblanas is a traditional street food in Puebla, Mexico.
Ingredients
- 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
Preparation
- Heat 360 XL Griddle to medium-high heat.
- In a medium bowl combine masa harina, canola, water, and salt.
- Stir ingredients together.
- Knead dough until a ball forms that is smooth and not sticky.
- Pinch off pieces of dough and form into 1½" balls rolling in palms.
- The dough should make 12 balls.
- Flatten balls using tortilla press or Cuisinart Adjustable Burger Press.
- Oil 360 Griddle with ¼ cup canola oil or lard
- Heat until smoking.
- Sear tortillas approximately 2 minutes per side, there should be blackened spots
- Lay tortillas flat on baking sheet pans.
Salsa Roja:
- In a heated sauté pan char guajillo and arbol chilies
- Add enough water to cover and simmer 20 minutes
- Strain and reserve 1 cup of chili water
- Add garlic cloves, tomatoes, onion and salt to sauté pan with chilies and cook for 5 minutes on high heat until slightly softened.
- Add ingredients from sauté pan to blender or food processor
- Puree ingredients and slowly drizzle in reserved water until reaching desired consistency.
- Chill in refrigerator. Can be made one day ahead.
Salsa Verde:
- In a heated sauté pan add tomatillo, garlic, onion and sauté 5 minutes until slightly softened
- Add enough water to cover and simmer 5 minutes
- Strain and reserve 1 cup of water
- Add sauté pan ingredients to blender or food processor with sugar, cilantro, salt and black pepper
- Puree ingredients and slowly drizzle in reserved water until reaching desired consistency.
- Chill in refrigerator. Can be made one day ahead.
- Spoon salsa roja on half tortillas and salsa verde on other half.
- Spread salsa to edge of tortillas.
- Top with chicken if desired.
- Oil 360 Griddle with remaining ¼ cup of canola oil or lard.
- Heat until smoking.
- Add tortillas salsa side facing up and cook until edges are crispy.
- If using lard, baste tortillas with lard as they cook for added flavor.
- Garnish with queso fresco.
