Chalupas

Here’s a delicious recipe for Chalupas with Crispy Tortillas, Veggies in Guajillo Sauce, Cabbage, Guacamole, and Queso Fresco. This vibrant dish features crispy corn tortillas topped with sautéed veggies in a rich guajillo sauce, and served with crunchy cabbage, creamy guacamole, and fresh queso fresco. Perfect for a light but flavorful meal for two!

Chalupas with Veggies in Guajillo Sauce, Cabbage, Guacamole, and Queso Fresco

Ingredients:

For the Chalupas (Crispy Tortillas):

• 4 small corn tortillas

• Vegetable oil (for frying)

For the Veggies in Guajillo Sauce:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 small zucchini, diced

• 1 small bell pepper, diced (any color)

• 1/2 cup corn kernels (fresh or frozen)

• 1 tomato, diced

• 2 guajillo chiles (dried)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon chili powder

• Salt and pepper to taste

• 1/4 cup water (or vegetable broth for more flavor)

For the Cabbage:

• 1/2 small head of green cabbage, shredded

• 1 tablespoon lime juice

• Salt to taste

For the Guacamole:

• 2 ripe avocados

• 1 small tomato, diced

• 1/4 small onion, finely chopped

• 1 tablespoon lime juice

• Salt and pepper to taste

• A few sprigs of cilantro, chopped (optional)

For Serving:

• Queso fresco, crumbled (about 1/4 cup)

• Lime wedges (optional)

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Equipment:

• Skillet or frying pan (for sautéing veggies)

• Small saucepan (for preparing guajillo sauce)

• Griddle or skillet (for frying tortillas)

• Spatula

• Knife and cutting board

• Small bowl (for mixing guacamole)

• Large bowl (for mixing cabbage)

• Tongs (for flipping tortillas)

• Serving plates

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Instructions:

Step 1: Prepare the Veggies in Guajillo Sauce

1. Toast the guajillo chiles: Heat a small saucepan over medium heat. Place the guajillo chiles in the pan and toast them lightly for 1-2 minutes, flipping occasionally until they become fragrant. Be careful not to burn them.

2. Soak the guajillo chiles: Remove the chiles from the pan and place them in a bowl. Cover with hot water and let them soak for about 10 minutes, or until they soften.

3. Make the sauce: Once softened, remove the stems and seeds from the chiles, then blend the chiles with 1/4 cup of water (or vegetable broth) in a blender or food processor until smooth. Set the guajillo sauce aside.

4. Sauté the vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 2-3 minutes until softened. Add the zucchini, bell pepper, and corn kernels, and cook for another 4-5 minutes, stirring occasionally.

5. Add the guajillo sauce: Pour the prepared guajillo sauce over the sautéed vegetables, along with the garlic powder, ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together. Set aside.

Step 2: Prepare the Cabbage

1. Shred the cabbage: Using a sharp knife, shred the green cabbage into thin strips and place it in a large bowl.

2. Season the cabbage: Add lime juice and salt to the cabbage. Toss to combine. Let it sit while you prepare the other components, allowing it to slightly soften and marinate.

Step 3: Make the Guacamole

1. Mash the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Mash with a fork until it reaches your desired consistency.

2. Add the ingredients: Stir in the diced tomato, chopped onion, lime juice, and cilantro (if using). Season with salt and pepper to taste. Set aside.

Step 4: Prepare the Crispy Tortillas (Chalupas)

1. Fry the tortillas: Heat about 1/2 inch of vegetable oil in a griddle or frying pan over medium-high heat. Once hot, carefully place the corn tortillas in the oil, one at a time, using tongs. Fry for about 1-2 minutes per side, or until the tortillas are golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.

Step 5: Assemble the Chalupas

1. Top the crispy tortillas: Place the crispy corn tortillas on serving plates.

2. Add the veggie mixture: Spoon the sautéed veggies in guajillo sauce onto each tortilla, spreading them out evenly.

3. Add the cabbage: Top the veggies with a handful of the seasoned shredded cabbage.

4. Add the guacamole: Place a spoonful of the prepared guacamole on top of the veggies and cabbage.

5. Sprinkle with queso fresco: Crumble some queso fresco over the top for added flavor and texture.

6. Garnish with lime (optional): Serve with lime wedges on the side for a fresh squeeze of lime juice if desired.

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Enjoy your Chalupas with Veggies in Guajillo Sauce, Cabbage, Guacamole, and Queso Fresco!

These chalupas are full of vibrant, fresh flavors from the crispy tortillas, spicy guajillo sauce, crunchy cabbage, creamy guacamole, and tangy queso fresco. It’s a perfect vegetarian dish that’s filling, light, and full of flavor. Enjoy!

Tips:

• Veggie variations: You can substitute or add other veggies, such as mushrooms, sweet potatoes, or carrots, for even more variety.

• Guajillo sauce: If you prefer a milder sauce, you can add a bit of tomato paste or chicken broth to the guajillo sauce to balance the heat.

• Toppings: Feel free to add other toppings like sour cream, salsa, or fresh cilantro for added flavor.