Chalupas and Salsa de Jitomate Recipe

Name: Chalupas and Salsa de Jitomate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 12 3-inch-round corn tortillas; 1 cup Salsa de Jitomate (see recipe); 1/2 cup crumbled Mexican quesofresco, or feta or goat cheese; 3 dried guajillo chiles, stemmed, seeded and cut open flat; 3 dried darbol chiles, or other small, spicy dried chiles, stemmed and unseeded; 1 lb. red-ripe tomatoes; 6 garlic cloves, unpeeled; 1 tsp. dried Mexican oregano; 1 tsp. kosher or sea salt

Servings: persons

1/2 cup vegetable oil
12 3-inch-round corn tortillas
1 cup Salsa de Jitomate (see recipe)
1/2 cup crumbled Mexican quesofresco, or feta or goat cheese
3 dried guajillo chiles, stemmed, seeded and cut open flat
3 dried darbol chiles, or other small, spicy dried chiles, stemmed and unseeded
1 lb. red-ripe tomatoes
6 garlic cloves, unpeeled
1 tsp. dried Mexican oregano
1 tsp. kosher or sea salt

1
Heat oil in large skillet over medium-high heat.
2
Carefully place several tortillas in oil.
3
Cook, turning, until thoroughly heated but still pliable with chewy texture, but not brittle.
4
Remove from heat, drain on paper towels and continue until all tortillas are used up.
5
To serve, top mini corn tortillas with Salsa de Jitomate and sprinkle of cheese.
6
At a buffet, serve salsa in decorative bowl and allow guests to serve themselves.
7
Heat heavy, ungreased skillet to medium-high heat.
8
Flattening guajillo chiles with spatula, toast chiles 2 minutes per side until chiles change color and release aromas.
9
Remove to bowl of hot water.
10
Toast darbol chiles 30 seconds, and add to water.
11
Soak chiles at least 30 minutes or up to several hours until soft.
12
Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
13
Remove from heat, cut out tomato stem ends and transfer tomatoes to blender.
14
Trim hard ends from garlic, peel and scoop into blender.
15
Add chiles and enough water to facilitate blending, and puree until well blended.
16
Pour salsa into bowl, and stir in oregano and salt.
17
Let sit at least 30 minutes for flavors to meld.

827

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup vegetable oil, 12 3-inch-round corn tortillas, 1 cup Salsa de Jitomate (see recipe), 1/2 cup crumbled Mexican quesofresco, or feta or goat cheese, and more.

Yes, Chalupas and Salsa de Jitomate falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chalupas and Salsa de Jitomate

How did you like this recipe?

Frequently Asked Questions