Puebla Style Chalupas Chalupas Poblanas Recipes
PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
PUEBLA STYLE CHALUPAS (CHALUPAS POBLANAS)
Steps:
- In a food processor or mixing bowl, combine masa, flour, and salt.
- Pulse processor or stir to combine.
- Add butter and shortening, then pulse processor (or combine by hand) until mixture resembles coarse meal.
- Add water, 1 teaspoon at a time, until dough comes together but is not sticky.
- Let dough rest 5 minutes before using.
- Heat 2 inches of oil (enough so that the oil is 2 inches deep) in large pot to 365°F (180°C).
- Break off 2 tablespoons of dough and shape into round disc, about ¼ -inch thick.
- Repeat with remaining dough.
- Fry bread in hot oil until golden on both sides, turning once; drain on paper towels.
- Place lettuce, cheese, sour cream, tomato and avocado in serving bowls.
- In a mixing bowl, combine shredded chicken and HERDEZ® Salsa Verde.
- Mix to coat chicken well.
- To serve, spoon a teaspoon of refried beans onto each of the fried Chalupa shells.
- Top with 1 teaspoon of the HERDEZ® Salsa Verde Chicken.
- Set platter out on buffet and place serving bowls of toppings all around.
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