400 grams chicken, or pork/tinga boiled and shredded
500 grams queso fresco
1 onion
1 cup tomato, made into puree (for the red sauce)
1 cup tomatillo, made into puree for sauce
2 cloves garlic
4 serrano chiles
vegetable oil, for frying
lettuce, chopped for serving sliced
Preparation
40 mins
0 mins
Low
First, prepare the green sauce and the red sauce. Place the tomato puree in a pan with a little oil and the green tomato puree in another pan with a little oil. Cook until both change color and are well cooked.
Blend the tomato puree with 1 clove of garlic, 2 pieces of serrano chili, and 1/4 of the chopped onion. Do the same with the green tomato puree.
Heat the tortillas in oil until they are soft.
Assemble the chalupas by placing a tortilla, on top of it the shredded chicken or pork or tinga, a few slices of onion, a tablespoon of red or green sauce, a tablespoon of fresh cheese, and a bit of lettuce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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