Monday Meal: Chicken Chalupas | Buzz Blog

Monday, October 21, 2013

Monday Meal: Chicken Chalupas

Posted By on October 21, 2013, 10:00 AM

  • Pin It
click to enlarge blog10053widea.jpg

During my time in Oaxaca, Mexico, I ate many chalupas, a very popular part of the cuisine of the states of Oaxaca and Puebla. ---

Chalupas are similar to what we usually call tostadas in the U.S. A chalupa is a corn tortilla, often pressed into a mold and deep-fried. The tortilla "boat" (chalupa) is then filled or topped with meat, chicken, veggies, seafood, potatoes or whatever else you care for. I like to make use of leftover roasted chicken when I make chalupas.

I tried to lighten up and simplify the standard chalupa recipe here by using tortillas that are pan-roasted, not deep-fried.

I also really like a garlicky salsa with my chalupas called salsa de ajo, made with reconstituted dried chiles and garlic. I include the fairly mild salsa recipe here, but it's optional and you could simply substitute your favorite salsa or hot sauce. Chalupas are great topped with tomatillo sauce, too.

The following recipe makes about eight chalupas, using standard-size corn tortillas. You could use smaller, 4-inch tortillas to produce appetizer-size chalupas. It's very easy to increase the amounts of ingredients to make a bigger chalupa batch.

Chalupas Ingredients:

1 1/2 cup cooked boneless chicken, shredded (about one-half of a whole boneless chicken breast)

half a 4-oz can of chopped green chiles

1 minced fresh Thai or serrano chile


1 cup refried beans, preferably black

1 cup crumbled Oaxacan-style Mexican queso fresco cheese, such as cojita or panela

1/2 small white onion, minced

corn tortillas

salsa de ajo (optional)

click to enlarge dsc03307.jpg

Salsa de ajo Ingredients:

10 dried guajillo chile peppers, de-stemmed and seeded

2 dried arbol chile peppers, de-stemmed (you can use more if you want spicier salsa)

5 garlic cloves, toasted

1 Tbs. finely minced white onion

1 1/2 tsp. kosher salt

click to enlarge dsc03290.jpg


To make the (optional) salsa de ajo, bring a medium saucepan of water to a boil. Remove from heat and plunge the dried chile peppers into the hot water to soak and reconstitute.

click to enlarge dsc03292.jpg

Place a small plate or pot lid smaller than the diameter of the saucepan on top of the chiles in order to keep them submerged in the hot water. Allow the chiles to soak for 30 minutes.

click to enlarge dsc03293.jpg

While the chiles are soaking, toast the garlic (skin on) in a dry skillet over medium heat until charred a bit. Allow the garlic to cool, then remove the skins.

click to enlarge dsc03298.jpg

Drain the reconstituted chiles, reserving 1 cup of the soaking liquid.

Place the reconstituted chiles, garlic, onion, salt and 1/2 cup of the reserved liquid into a blender.

click to enlarge dsc03299.jpg

Puree until the salsa is thick, but pourable -- about the consistency of pesto. If the salsa is too thick, thin it out a little with an additional tablespoon or two of the reserved liquid.

click to enlarge dsc03302.jpg

Pour the salsa into a serving bowl and set aside while you make the chalupas.

click to enlarge dsc03303.jpg

In a medium-size skillet (preferably nonstick) over medium heat, stir together the shredded chicken, canned chiles and minced Thai or serrano pepper. plus salt to taste.

click to enlarge dsc03308.jpg

Cook, stirring occasionally, until heated through. If the mixture gets too dry, add a tablespoon or so of water or broth.

click to enlarge dsc03309.jpg

Heat the refried beans until just warmed through in a skillet or microwave.

In a medium dry skillet over medium heat, heat the corn tortillas until lightly toasted on each side. Set aside, wrapped in a kitchen towel or tortilla keeper, until ready to serve.

click to enlarge dsc03313.jpg

To assemble the chalupas (I usually let my guests do this themselves), smear about a tablespoon of refried beans onto each tortilla. Then, top sparingly with a few shreds of chicken, followed by crumbled queso fresco and some minced onion. Finish the chalupas off with salsa.

Serve immediately.

click to enlarge dsc03319.jpg

Photos by Ted Scheffler

Tags: , , , , , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog


Subscribe to this thread:

Add a comment

© 2019 Salt Lake City Weekly

Website powered by Foundation