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Chalupas

(Puebla Style)

6 to 8 corn tortillas
1 pound cooked,shredded pork loin
1 onion, finely chopped
little olive oil
1/4 pound questo fresco, crumbled
for green Sauce
20 tomatillos
3 or 4 sprigs cilantro
2 serrano chilis
1 clove garlic
1/2 teaspoon salt

Bake corn tortillas in 350 degree oven, until almost crisp. Remove from oven and top tortillas as follows:

Place a teaspoon oil on tostado, some of the green sauce, finely chopped onion, the shredded meat. Sprinkle with a little crumbled queso fresco and serve immediately.

Cover shrimp with the following sauce. To half the oil, add the vinegar. Season with the mustard, juice from pickled jalapenos, salt and pepper. Pour over the cold shrimp. Cover with onion slices that have been soaked for 2 hours in lime juice. Add tomato slices and jalapeno pepper slices.

For the green sauce

Boil the tomatillos in a little water until tender. Place in blender or food processor with the serrano chilis, cilantro, the garlic and salt. Process until smooth. Pour into a pan with 1 tablespoon oil and simmer for ten minutes.

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