Authentic home cooking from Mexico, with US measurements. 
Chalupas - 2, Santa Rosa Style
Santa Rosa was one of my dad’s restaurants, specializing in Mexican food. This is how chalupas were made there, making them even more Mexican by serving them with the three colors of the flag.
Chalupas - 2, Santa Rosa Style
Santa Rosa was one of my dad’s restaurants, specializing in Mexican food. This is how chalupas were made there, making them even more Mexican by serving them with the three colors of the flag.
Open in Cookpad AppSteps
- 1
Chalupas are known for their small tortillas—usually, 6 are served per person. Boil the chicken breast, then shred it and set aside. For the green sauce, boil 4 tomatillos with a piece of green chili, a piece of onion, and a small clove of garlic. Blend with a few sprigs of cilantro, add salt, and bring back to a boil.
- 2
In a separate bowl, mix 2 tablespoons of sour cream with a little adobo sauce from a can of chipotle peppers and set aside. For the red sauce, boil 2 Roma tomatoes with a piece of green chili, a piece of onion, and a small clove of garlic. Once boiled, peel the tomatoes, blend everything together, add salt, pour back into the pot, bring to a boil, and set aside.
- 3
Next, quickly fry the tortillas in hot oil. Place 6 tortillas on each plate. Top 2 with green sauce, 2 with the cream sauce, and 2 with the red sauce. Add shredded chicken and grated queso fresco on top. Enjoy!
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