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.