Serves 6 as a light meal or an appetizer
Red Salsa
2 cups chopped ripe tomatoes
1 Serrano chile, seeds and veins removed for less heat
1 cup cilantro leaves, washed and dried
½ cup diced onion
Kosher salt, to taste
Green Salsa
10 tomatillos, husks removed and washed under hot water
2 Serrano chiles, seeds and veins removed for less heat
1 cup cilantro leaves, washed and dried
½ cup diced onion
Kosher salt, to taste
Chalupas
1 cup lard or vegetable oil
6 small (6" in diameter) corn tortillas
1 pound cooked stewing beef, shredded or chopped (see phgmag.com for cooking method)
½ cup finely diced onion
Stewing Beef
2½ pounds beef chuck, fat trimmed and cut into 2-inch pieces 1 large onion, chopped 3 cloves garlic, minced Kosher salt to taste
Fresh ground black pepper to taste
1. Place all the ingredients into a 3-quart Dutch oven. Add enough water to cover by 2 inches. Mix well.
2. Place on high heat and bring to a boil. Reduce heat to low and simmer covered for 1 ½ to 2 hours, or until fork tender. Let cool and chop or shred.
3. Place back into the cooking liquid, mix well and store in an air-tight container in the refrigerator for 1 week or in the freezer for 1 month.
|  | Photo by Werner Segarra
| | | Red Salsa
Place the first 4 ingredients in a blender and purée until smooth. Season to taste with salt and set aside.
Green Salsa
1. In a medium pot, bring 8 cups of water to a boil. Place
tomatillos and Serrano chiles in water and blanch 5 minutes. Remove
from water and drain.
2. Place blanched ingredients, cilantro and onion in a blender and purée until smooth. Season with salt and set aside.
Chalupas
1. In a small frying pan over high heat, add lard or oil. When
hot, fry tortillas, one at a time, for 30 seconds, then drain on a
paper towel.
2. Place fried tortillas on a warm platter, covering 3 with red salsa and 3 with green salsa.
3. Top each with beef and onions and serve hot.
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