Cinco de Mayo is celebrated in Pueblo, Mexico as a victory over France in the battle over Puebla and what better way to join the celebration than to eat a traditional street food of the region.
Chalupas (also known as sopes or tostadas) consist of a fried tortilla base topped with meat, salsa and cheese. They are a quick and easy meal to put together, especially if you cheat with a grocery store rotisserie chicken. Picked from the bone and mixed with some mild salsa verde (I use a can from Herdez), means you really elevate the chicken to the next level.
With a slathering of refried beans, a generous amount of shredded chicken and topped with cheese and avocados – this is super flavorful and delicious meal.
Sala Verde Chicken Chalupas
10 corn tortillas
2 cups shredded chicken
1 – 7 oz can of Herdez salsa verde
1 can refried beans
8 ounce block of pepper jack cheese, grated
sour cream or Mexican crema
2-3 sliced avocados
Fry the corn tortillas in a little vegetable oil. Turn over as they start to brown and remove from the oil when crispy. Drain on a wire rack over a paper bag or paper towels.
In a mixing bowl, combine shredded chicken and Herdez Salsa Verde. Stir to coat chicken well and microwave until warm, stirring after 30 seconds to a minute.
Warm refried beans in a saucepan.
To serve, spoon refried beans onto each of the fried tortilla shells. Top with the salsa verde chicken. Sprinkle on cheese, add some sour cream and top with avocado slices.
Chorizo is a slightly spicy pork sausage seasoned with chili powder, garlic, cumin, oregano and other Mexican herbs and spices. As it can be a little spicy for me, I serve it with grits so I can cut the heat with the corn meal.
This is also the perfect scrambled eggs to put in a flour tortilla for a breakfast burrito.
I totally forgot to take a picture of the finished dish. Take my word for it that it tastes better than it looks.
Chorizo Scrambled Eggs with Cheese Grits
1 cup old fashioned grits (not instant)
2 cups water
2 cups milk
8 ounces cheddar cheese, grated
1 lb Mexican chorizo sausage
6 large eggs, lightly beaten
For the grits, bring water and milk to a boil. Whisk in the grits and stir vigorously to remove all the lumps. Once it comes back to a boil, cover the saucepan and lower heat to a simmer. Stir occasionally to keep clumps from forming. Cook for 10-15 minutes or until water is absorbed and grits have thickened. Add in cheese by the handful, stirring constantly until cheese is melted. Taste for seasoning and add salt, if desired. Remove from heat but keep covered to stay warm.
Remove the casing from the chorizo and add it to a skillet. Cut the sausage into pieces and cook all the way through, about 4-5 minutes until the color has browned. Once the meat is browned, add in eggs and let sit for minute without stirring. Using a fork, scramble the eggs with the sausage until at desired doneness.
Place together on a plate and dig in, eating a bite of chorizo eggs with a bite of the cheesy grits.