Yee-haw, folks! Get ready to saddle up, ’cause we’re venturing south of the border. Yes, you heard me right, it’s chalupa time. Now, mind you, this isn’t your run-of-the-mill fast-food joint chalupa. Heck no! This, my dear friends, is a bona fide, home-cooked, full-of-love and savoir faire, chalupa!
Let’s breeze right past the nitty-gritty, shall we? First off, nothing beats fresh, homemade dough for the base. Yes, it’s a bit of a fiddle, but dear me, it’s so worth it. The recipe is fairly simple – just masa harina, a dash of salt, some warm water, and a splash of gusto mixed into a dough. Roll ’em out, fry ’em up, and voilá – you’ve set the stage.
Next comes the sauce, the true heart and soul of a good chalupa. I like to blend together fresh ripe tomatoes, a couple of fiery jalapeños, a dash of garlic and a smattering of cilantro. Simmer it low and slow, my friends, until the flavours meld together in a wonderfully intoxicating medley.
Be it shredded chicken, ground beef or a medley of veggies, your choice of filling lives atop that star-studded sauce. And c’mon, a generous sprinkle of cheese is simply non-negotiable.
Oh, I almost forgot – avocado slices too! Good golly, they’re the cherry on top. They add that creamy lusciousness that ties everything together. Truly lip-smacking stuff!
So, there you have it folks – chalupa made from scratch. It ain’t fast food, it’s good food swiftly made. After all, nothing brings family and friends together like a hearty homemade meal, eh?
Let’s Get To Work!
– Gather your ingredients. This includes 2 cups of Masa Harina, salt, warm water, 4 tomatoes, 2 jalapenos, 2 cloves of garlic, a bunch of cilantro, your choice of filling be it shredded chicken or ground beef, a cup of shredded cheese, and 2 ripe avocados.
– Make the dough by combining the Masa Harina and a pinch of salt, then gradually adding the warm water until it forms into a dough.
– Divide the dough into small portions, roll them into balls then flatten them using a tortilla press or a rolling pin.
– Fry these chalupa shells in a bit of oil until they are golden brown.
– For the sauce, blend the tomatoes, jalapenos, garlic and cilantro together until smooth.
– Pour the sauce into a pan and let it simmer until the flavors meld together.
– As the sauce simmers, prepare your filling. If you’re using chicken, shred it and mix it with a bit of the sauce. If you’re using ground beef, cook it until it’s brown and mix it in with the sauce.
– To assemble, top the chalupa shells with the sauce, filling, a generous sprinkle of shredded cheese and slices of avocado.
– Serve the chalupas warm, with a squeeze of lime on top for extra zing. Enjoy your homemade, fresh and healthy Chalupa!
That was fresh!
