Poblano Chalupas with Green and Red Sauce
Founded in 2007, in the heart of Los Angeles, El Mural de los Poblanos offers memorable traditional Poblano cuisine.Its philosophy and pride is to share the best of Poblano cooking, selecting the highest quality ingredients from small producers in the State of Puebla.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 3 tomatoes
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- 10 grams chipotle chile, dry, without veins or seeds
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- 1 teaspoon coarse salt
- 100 grams Jalapeño chile, green, without stem
- 500 grams tomatillo, native
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- 30 grams cilantro
- 10 grams epazote, in leaves
- 10 grams granulated chicken bouillon
- 30 grams lard
- 6 tortillas, for chalupa
- 30 grams white onion, finely chopped
- 30 grams beef, shredded
Preparation
20 mins
50 mins
Low
- For the chipotle sauce, roast the tomatoes, garlic, and onion on a comal for 5 minutes. Set aside.
- In a skillet with oil, fry the chipotles until they puff up, avoid burning them. Place on a paper towel to remove excess fat.
- Blend the tomatoes, garlic, onion, and chipotles until you have a uniform consistency.
- Cook in a small pot over medium heat for 20 minutes. Season with salt and pepper. Set aside.
- For the green sauce, in a small pot, boil the water and coarse salt, add the jalapeño pepper and tomato, cook over high heat for 15 minutes. Remove the water and pour into a bowl with ice, blend for 5 minutes with the garlic, cilantro, epazote leaves, and chicken broth concentrate. Set aside.
- In a skillet with hot lard, brown the tortillas on both sides.
- Dip half of the tortillas in the red sauce and the other half in the green sauce, sprinkle with chopped onion and shredded meat. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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