In Mexico we have a wide variety of dishes called Mexican Antojitos, these constitute an important part of national cuisine that mostly includes ingredients such as corn, beans, potatoes, nopal, avocado, red and green tomato, onion, onion , etc.; Proteins such as chicken, beef, pig, sausage, sausage, etc., all these dishes always seasoned with some kind of salsa from some chili among all the varieties that exist. All these snacks are super delicious and I can assure that! This is why in Recipesgatis we have decided to bring for you a dish that is within this group of food (Mexican snacks), it is a delicious Mexican recipe. They are exquisite Chalupas Poblana de Analco, which if you continue with us you can know their preparation. You can miss them, youll see that you will love it.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| INGREDIENTS TO MA |
| 20 pieces of corn tortillas for chalupas (small omelet) 2 mugs of indoor chicken 2 masque mugs 5 pieces of red tomato 6 pieces of green tomato ½ piece of onion 2 cloves of garlic 4 pieces from chile serrano 1 pinch of salt 1 pinch of pepper 2 teaspoons of chicken consommé powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, |
INGREDIENTS TO MA
1. In the following image you can observe the ingredients that we will need for the preparation of these delicious Chalupas Poblana de Analco.
2. For these chalupas in Puebla we have to prepare two sauces, one green and a red. We are going to start with the red sauce: we perfectly wash red tomatoes, and two mountain chiles and put them to cook them in a saucepan with boiling water, along with a garlic clove and half of the onion. We let it strain everything for 6 minutes over high heat.
3. Once this time we remove it from the heat and place these ingredients in the blender along with a teaspoon of chicken consommé powder and a pinch of salt. Then we proceed to liquefy until a homogeneous sauce is observed.
4. Once liquefied we pour it into a saucepan with previously heated oil and let it cold for 5 minutes over medium heat, and add a pinch of pepper. After this time our red sauce will be ready. We reserve a moment.
5. Now we go to prepare our green sauce: for this we perfectly wash the green tomatoes and once ready, we place them in the pan with boiling water along with the remaining mountain chiles, a clove of garlic and the piece of onion that we have left. We let everything be cooked for 6 minute over high heat.
6. Once the tomatoes have been cooked, remove everything from the heat and place the ingredients in the blender, along with a teaspoon of chicken consommé powder, and proceed to liquefy until a homogeneous sauce is obtained.
7. Now we pour that sauce into a saucepan with previously heated oil and let it be cold for 5 more minutes over medium heat, and also add a pinch of pepper. After this time our green sauce will be ready. We reserve a moment.
8. Now on the other hand we take the small corn tortillas, we impregnate them with a little oil on each of their faces and place them on the plate or in the comal so that they are slightly cold.
9. Now to each of them on one of the faces we add a little potato puree and also a slightly debrising chicken, as we observe in the following image.
10. Finally, we bathe in the middle of the Chalupas Poblana with green sauce and the other half with red sauce.
11. serves the Chalupas Poblana de Analco Calientes with a little lettuce and cheese to accompany. Bon Appetite!
