Central Region of Mexico: Chalupitas with Two Salsas

The first appetizer or ‘antojito’ from our ‘Central Region of Mexico Menu‘ was ‘Chalupitas de pollo poblanos con dos salsas’.

Chalupitas plated

Chalupitas plated

Two different salsas were prepared: a salsa verde (green sauce) made with tomatillos, serrano chiles, onion, garlic and cilantro; and a salsa roja with red plum tomatoes replacing the tomatillos, guajillo and ancho chiles replacing the serranos, and no cilantro.

Los Chiles: Serrano chiles (green) for the salsa verde and ancho chiles (dried and dark) for the salsa roja.

los chiles

los chiles

The Green Sauce / Salsa verde

Tomatillos: according to Rosanna, try to buy tomatillos when the husk is separated from the tomatillo, otherwise they are not yet ripe.

tomatillos

ripe tomatillos

Tomatillos MUST be cooked – I didn’t know that! Dehusk and simmer the tomatillos until they are soft, but NOT until they burst.

cooking the dehusked tomatillos

cooking the dehusked tomatillos

Blend the cooked tomatillos with a 1/4 of chopped small onion, 2 mashed cloves of garlic, 3 chopped and de-seeded serrano chiles, a ‘bunch’ of chopped cilantro and a small amount of water.

cooked tomatillos in the blender

blend the cooked tomatillos with onion, garlic and cilantro…

Put the blended mixture into a small pot, add salt to taste and simmer until turns less bright.

simmer until green becomes less bright

simmer until green becomes less bright

The Red Sauce / Salsa roja

Lightly toast 10 guajillo chiles in a dry fry pan; then transfer to a bowl and cover with boiling water for about 20 minutes. Remove the stems and seeds. Do the same with 3 ancho chiles.

Guajillo Chiles for the Sopa Tarasca

guajillo chiles after the stems and seeds have been removed

Now add 2 cups chopped tomatoes, 1/4 of a chopped small onion, 1 mashed clove of  garlic, along with one cup of the chile soaking liquid.

After being blended, the salsa roja goes into a pot with some salt to taste, and is simmered until cooked.

the salsa roja goes into a pot after being blended, and is simmered until cooked

the salsa roja goes into a pot after being blended

The salsas were smeared on tortillas and shredded chicken added on top.

adding the chicken to the Chalupitas

adding the chicken to the Chalupitas

The whole shebang was passed through hot oil.

the whole shebang is passed through hot oil

the whole shebang is passed through hot oil

The chalupitas were then placed on paper towels to blot off the excess oil.

Everyone got one chalupita with red salsa and one with green...

Everyone got two chalupitas, one with red salsa and one with green…

Topped with some diced onion, folded into chalupitas (little canoes) and eaten with the hands, these are a traditional Mexican snack.

Chalupitas with green and red salsa

You might enjoy these snacks in Coyoacán, a suburb of Mexico City.

orange wall with cross, Coyoacan

orange wall with cross in Coyoacan, a suburb of D.F.

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5 responses to “Central Region of Mexico: Chalupitas with Two Salsas

  1. These (or something very much like them) have a different name in Veracruz where we ate them at the Gran Cafe de Portal by the Zocalo. Starts with a “p”…

  2. Pingback: Menu from the Central Region of Mexico | Albatz Gallery & Blog·

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