Authentic home cooking from Spain, with US measurements. 
Chalupas Mexicanas
If you want to see the recipe on the blog, click here:
https://vinoymiel.blogspot.com/2012/05/chalupas-mexicanas.html
Today we’re sharing a Mexican appetizer that’s perfect for a relaxing weekend at home or any day you want a quick and easy snack. It comes together in just a few minutes and is great for casual get-togethers.
We really enjoyed both the flavor and the crispy texture the corn tortillas get when fried.
Chalupas are tostadas with a base of salsa and meat—usually pork loin, but you can also use chicken or another type of meat—topped with a bit of cheese of your choice.
They’re very easy to make and I promise they’re delicious.
Chalupas Mexicanas
If you want to see the recipe on the blog, click here:
https://vinoymiel.blogspot.com/2012/05/chalupas-mexicanas.html
Today we’re sharing a Mexican appetizer that’s perfect for a relaxing weekend at home or any day you want a quick and easy snack. It comes together in just a few minutes and is great for casual get-togethers.
We really enjoyed both the flavor and the crispy texture the corn tortillas get when fried.
Chalupas are tostadas with a base of salsa and meat—usually pork loin, but you can also use chicken or another type of meat—topped with a bit of cheese of your choice.
They’re very easy to make and I promise they’re delicious.
Open in Cookpad AppSteps
- 1
Slice the pork loin into thin strips and sauté in a skillet for 1 minute to warm it up.
- 2
Fry the corn tortillas and drain them well to remove any excess oil.
- 3
Spread a little Mexican salsa of your choice on each tortilla.
- 4
Top the salsa with the pork strips and add the cheese, cut into small pieces.
- 5
If you’re using pork loin confit, you only need to warm the meat. If not, cook the meat you’re using ahead of time. You can also make chalupas with leftover chicken or other cooked meat.
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