cultural Traditions
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DoorJohannes Segura|
Mexican cuisine is unique in that while most meals have similar components, the preparation is different. As a result, dishes such as tacos, sopes, gorditas and enchiladas may all have similar ingredients, but are differentiated by appearance and technique. And the same goes for chalupas.
For the uninitiated, a chalupa usually consists of a fried, crispy corn tortilla base, topped with everything from salsa to beans and topped with various other ingredients. Usually these are cabbage or lettuce, cilantro, onions and tomatoes, but cheese, salsa and meat are also welcome. However, a chalupa can come in two forms. One resembles the shape of a taco, with the tortilla folded into a boat-like vessel - hence the name (which means boat). The other looks more like a tostada and stays flat like a plate. Either way, both versions make wonderful antojitos (snacks or small plates).
Except, if you've never had one, you might be wondering what they taste like. Because of the ingredients often used in making the dish, think of a chalupa as similar in taste to nachos or hard-shell tacos. After all, it usually has all the same toppings, and as oneInstagramone user described Taco Bell's rendition: "It's a deliciously crunchy yet chewy taco meat boat!" The big difference is that there will be no melted queso. Still, the meal is flexible, so maybe your version of this iconic Mexican street food too.
How to make chalupas
Use store-bought tortillas if you don't want to make your own. But if you're willing to go a step further, there are plentytips for making tortillasFirst, make sure you have table space to roll out the dough. However, if you have a tortilla press, you can skip this step. Second, make it even easier by using masa harina, or cornmeal treated with lime, through a process known asnixtamalization.
Granted, some suggest fresh masa, but that can be tricky because you have to process it yourself. You can avoid the problem if there is a Mexican tortilla bakery available: they will sell you a bag of ready-made stuff. But if it isn't available, it's best to choose masa harina, especially since it usually comes with instructions and the product only requires water. Don't forget to fry the tortillas in a skillet before frying them. And poke holes in your tortillas before frying them, unless you want them to puff up. This allows the steam that naturally forms while cooking the tortilla to escape.
Next is the shape. When making the boat-like shape, use something to weigh down the tortilla as it cooks into the desired shape. It is preferably made of metal so that the oil does not destroy it. But according to some, this can also be prevented with your toaster. Fold your tortilla, toast and voila! No frying is necessary. Then all you have to do is decide which toppings you want to use: chorizo, pulled pork, shredded beef or chicken, shrimp and even chapulines (grasshoppers, which are usually eaten fried).
Things to look out for in chalupas
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Some tend to treat chalupas as a smaller version of pizza by trying to fit as many ingredients onto the tortilla as possible. This is a recipe for disaster, because as anyone who has used a tortilla chip knows, they are crazy. So try to exercise some restraint when collecting on top. This makes for a better experience, because no one likes their food falling apart in front of their eyes - or falling down their chin and onto their shirt.
However, a few people would rather skip this hassle altogether. And who can blame them? The dish can become messy if eaten with abandon. As a result, some have come up with the clever trick of treating chalupas like a taco salad. But this is where appearance and style come into play again. It's not exactly a chalupa anymore if you build the track this way, but to each their own. Nevertheless, no matter how you eat your chalupa, you get a treat that isn't hard tacos or nachos, but a little bit of both.
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