Chalupas and Salsa de Jitomate

Chalupas and Salsa de Jitomate Recipe - Vegetarian Mexican Food

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 12 |

Vegetarian diet

Introduction

Chalupas are a traditional Mexican dish consisting of mini corn tortillas topped with salsa de jitomate and crumbled Mexican goat cheese. This dish is perfect for a party or gathering, as it is easy to make and can be served as an appetizer or main course.

History

Chalupas have been a popular dish in Mexico for centuries, with origins dating back to pre-Hispanic times. The word "chalupa" is believed to come from the Nahuatl word "chalchihuitl," which means canoe or small boat. This name likely refers to the shape of the mini tortillas used in the dish.

Ingredients

Chalupas

0.5 cup of vegetable oil
12 corn tortillas, each 3 inches round
1 cup of salsa de Jitomate
0.5 cup of crumbled Mexican queso fresco, or alternatively feta or goat cheese

Salsa de Jitomate

3 dried guajillo chiles, with stems removed, seeds taken out and cut open flat
3 dried d'arbol chiles, or other small, spicy dried chiles, with stems removed and unseeded
1 lb (454 g) of red-ripe tomatoes
6 unpeeled garlic cloves
1 tsp of dried Mexican oregano
1 tsp of kosher or sea salt

How to prepare

Chalupas

Heat oil in a large skillet over medium-high heat.
Carefully place several tortillas in the oil.
Cook, turning, until the tortillas are thoroughly heated but still pliable with a chewy texture, but not brittle.
Remove from heat, drain on paper towels, and continue until all tortillas are used up.
To serve, top mini corn tortillas with salsa de jitomate and a sprinkle of cheese.
At a buffet, serve salsa in a decorative bowl and allow guests to serve themselves.

Salsa de Jitomate

Heat a heavy, ungreased skillet to medium-high heat.
Flatten guajillo chiles with a spatula and toast them for 2 minutes per side until the chiles change color and release aromas.
Remove the chiles to a bowl of hot water.
Toast d'arbol chiles for 30 seconds and add them to the water.
Soak the chiles for at least 30 minutes or up to several hours until they are soft.
Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
Remove from heat, cut out the tomato stem ends, and transfer the tomatoes to a blender.
Trim the hard ends from the garlic, peel them, and scoop them into the blender.
Add the chiles and enough water to facilitate blending, and purée until well blended.
Pour the salsa into a bowl and stir in oregano and salt.
Let it sit for at least 30 minutes for the flavors to meld.

Variations

:
Add cooked shredded chicken or beef to the chalupas for a heartier dish.
Use different types of cheese, such as queso fresco or cheddar, for a unique flavor profile.
Top chalupas with sliced avocado or pickled onions for added texture and taste.

Cooking Tips & Tricks

- Make sure to heat the tortillas in the oil until they are pliable but not brittle, as this will give them a chewy texture.

- For the salsa de jitomate, be sure to toast the chiles until they release their aromas and soak them in hot water to soften before blending.

- Let the salsa sit for at least 30 minutes to allow the flavors to meld before serving.

Serving Suggestions

Serve chalupas with a side of Mexican rice and refried beans for a complete meal. Garnish with fresh cilantro and a squeeze of lime for added flavor.

Cooking Techniques

- Toasting the chiles before soaking them in hot water helps to release their flavors and aromas.

- Roasting the tomatoes and garlic adds a smoky depth to the salsa de jitomate.

Ingredient Substitutions

- If you can't find Mexican goat cheese, you can use feta or cotija cheese as a substitute.

- Substitute fresh tomatoes for the dried ones in the salsa de jitomate if they are not available.

Make Ahead Tips

- You can prepare the salsa de jitomate ahead of time and store it in the refrigerator for up to 3 days.

- The chalupas can be assembled and stored in an airtight container in the refrigerator for up to 2 days before serving.

Presentation Ideas

: - Arrange the chalupas on a platter and drizzle the salsa de jitomate over the top for a beautiful presentation. - Garnish with fresh cilantro leaves and a sprinkle of crumbled cheese for a pop of color.

Pairing Recommendations

- Serve chalupas with a side of Mexican street corn (elote) for a delicious and satisfying meal.

- Pair with a refreshing agua fresca or margarita for a festive touch.

Storage and Reheating Instructions

- Store any leftover chalupas in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the chalupas on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Chalupas: 250 calories

Salsa de Jitomate: 50 calories

Carbohydrates

Chalupas: 12g

Salsa de Jitomate: 8g

Fats

Chalupas: 10g

Salsa de Jitomate: 2g

Proteins

Chalupas: 4g

Salsa de Jitomate: 1g

Vitamins and minerals

Chalupas: Vitamin A, Vitamin C, Calcium, Iron

Salsa de Jitomate: Vitamin A, Vitamin C, Potassium

Alergens

Chalupas: Contains dairy (Mexican goat cheese)

Salsa de Jitomate: None

Summary

Chalupas are a balanced dish with a good mix of carbohydrates, fats, and proteins. The salsa de jitomate adds vitamins and minerals, making this a nutritious meal option.

Summary

Chalupas with salsa de jitomate are a delicious and flavorful dish that is perfect for any occasion. With a balance of carbohydrates, fats, and proteins, this meal is both nutritious and satisfying. Serve with your favorite Mexican sides and enjoy a taste of traditional cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day in Mexico, and I was visiting my aunt who lived in a small village in the countryside. As soon as I walked into her kitchen, I could smell the aroma of freshly made chalupas and salsa de jitomate wafting through the air.

My aunt was a fantastic cook, and she had learned how to make these dishes from her own grandmother. As she bustled about the kitchen, chopping vegetables and stirring pots on the stove, I couldn't help but watch in awe. The way she moved with such grace and confidence, as if she had been born with a wooden spoon in her hand, was truly inspiring.

I asked her if I could help, and she smiled warmly and handed me a bowl of masa to shape into little discs for the chalupas. As I pressed and molded the dough, she began to tell me the story of how she had learned to make these dishes.

"When I was a young girl," she began, "my abuela used to take me to the market every Sunday to buy fresh ingredients for our meals. It was there that I first tasted chalupas and salsa de jitomate, and I knew I had to learn how to make them myself."

She explained how her abuela would spend hours in the kitchen, teaching her the secret to making the perfect chalupa dough and how to cook the salsa de jitomate just right. She told me how her abuela's hands seemed to move with a mind of their own, effortlessly shaping the dough and stirring the salsa until they were just the right consistency.

As my aunt finished shaping the chalupa dough and placed them on the hot comal to cook, she handed me a mortar and pestle and a pile of ripe tomatoes, onions, and chilies for the salsa de jitomate. She showed me how to crush and grind the ingredients together, releasing their flavors and creating a vibrant red sauce that would complement the crispy chalupas perfectly.

As we sat down to eat, I marveled at how the flavors of the chalupas and salsa de jitomate danced on my tongue. The crunchy texture of the fried dough paired with the tangy, spicy salsa was a match made in heaven. I couldn't believe that such simple ingredients could come together to create such a delicious meal.

After that day, I made it my mission to perfect the art of making chalupas and salsa de jitomate. I practiced tirelessly, experimenting with different ratios of masa and water for the dough, and adjusting the amount of chilies in the salsa to suit my taste. And with each batch I made, I felt a little closer to my abuela and my aunt, both of whom had passed down their knowledge and love of cooking to me.

Now, whenever I make chalupas and salsa de jitomate, I think of my aunt and her warm kitchen in that small village in Mexico. I remember the lessons she taught me and the joy we shared in creating a meal together. And as I sit down to eat, surrounded by my own family, I am grateful for the bond that food has created between us, connecting us to our past and to each other in a way that words cannot express.