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This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
When certain holidays or celebrations come up like Cinco de Mayo I like to make sure the boys know the origin and if they don’t remind them how to research. They already know about Cinco de Mayo but it was fun to do a little refresher. If you weren’t aware Cinco de Mayo (the 5th of May) is to commemorate the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Living in Phoenix it has always been a big celebratory day around here. This year I thought we’d make a dish (with our own little spin) along with Shamrock Farms sour cream. I knew they’d love this recipe that originated in Puebla called Chalupas Poblanas.
Chalupas Poblanas, traditionally, are thick corn tortillas (handmade of course) fried with salsa/sauce on top. For this version I made it a little easier on us and used store bought tortillas but if you have the time definitely make your own. It’s actually easy, just takes a little more time to make enough to feed this household!
If you can’t find salsa roja at the store just use taco or enchilada sauce. You can also find out if your favorite local Mexican restaurant sells it.
- corn tortillas
- lard, bacon fat or oil
- salsa roja
- salsa verde
- cooked shredded chicken
- crumbled queso fresco
- chopped cilantro
- sour cream
- Heat up the fat or oil in a large cast iron skillet over medium-medium high heat until nice and hot.
- Spoon a bit of salsa onto a corn tortilla and spread around.
- Top with some of the chicken.
- Place tortilla into the hot fat or oil (be careful not to get splattered).
- Spoon some of the hot oil on top of the tortilla.
- Let fry for a few minutes until crispy or nice and brown.
- Move to a paper towel lined plate to dry.
- Repeat for as many as you'd like.
- Top with queso fresco, cilantro and sour cream.
My boys LOVED these. We eat Mexican food on a regular basis so none of the flavors were new to us, but they loved the new presentation. Sort of a mix of flavors of food they love.
We topped ours with quest fresco, fresh cilantro and a mix of Shamrock Farms traditional and Zesty Jalapeño sour cream. We’ve always loved Shamrock Farms because the best sour cream starts with the best milk – they begin with pure, wholesome, nutritious milk with no added growth hormones. Its smooth and creamy texture is perfect for topping and I love the little kick of flavor the Zesty Jalapeño gives.
Instead of serving these whole I cut them in half to make it easier. I had the boys scoop the sour cream into a plastic bag with the corner cut off so they could squeeze a bit on each piece. It was the perfect addition to our version of chalupas poblanas and the boys have already asked me to make them again so I think they’ll be more of a regular around here. I’m thinking we may just top some with eggs and have a new favorite breakfast dish!
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
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