Chalupas Poblanas with Shredded Beef Recipe — Authentic Mexican

1 Ingredients

1

Place the falda in a pot, cover with water, add 1/4 onion and 1 tbsp salt. Boil for 40 minutes until tender.
2

Cool the beef on a plate, then shred finely with two forks. Reserve.
3

Salsa roja: boil the jitomates, 2 garlic cloves and 1/4 onion in 1 cup water for 5 minutes. Blend smooth, season with salt and cool.
4

Salsa verde: boil the tomates verdes, chiles serranos, 2 garlic cloves and 1/4 onion in 1 cup water for 5 minutes. Blend with the cilantro until homogeneous, season with salt and cool.
5

Heat the manteca in a skillet over medium heat.
6

Fry the small tortillas 2 minutes per side until just crisp on the edges but still pliable.
7

Place each tortilla on a plate. Spoon salsa roja on half and salsa verde on the other half (or alternate tortillas).
8

Top each with a small heap of shredded beef, finely chopped onion and grated queso fresco. Serve immediately, two per person — one red, one green.

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Use small tortillas — chalupas are meant to be 2-3 bites each.
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Don't over-fry the tortillas. They should crisp on the edges but still bend slightly so they hold the toppings.
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Traditional Puebla street vendors serve them in pairs straight off the comal — eat them fast before they go soggy.