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Red, White and Green Chalupas for Cinco de Mayo from Chef Chad Kelley of Lone Star Attitude Burger Company
Salsa Roja
12 Ancho Chiles, Stemmed & Seeded
6 Garlic Cloves, Whole
2 tspns dried marjoram
½ tspn cumin seed
2 cloves, whole
½ C Apple Cider Vinegar
1 ea Tomato, Quartered
1 C White Onion, Diced
3 Cups Water
Salt
Toast the Anchos in a dry pan over medium high heat until lightly toasted. Remove then add the garlic cloves and spices. Stir often to keep from burning. You want the garlic to have a hint of brown and the spices to become fragrant.
In a stockpot with the 3 cups of water combine the Chiles, Spices and tomato and onion then bring to a boil. Let boil for 1 minute.
Remove from heat and let sit until room temperature.
Transfer to a blender and puree.
Salsa Verde
8 Tomatillos, Husks removed and Quartered
4 Garlic Cloves
1 Serrano chile, chopped - double this if you want more heat
2 bunches of Fresh Cilantro, coarsely chopped
Juice from 1 Lime
½ C Water
1 Tblspn Salt
1 Tblspn Honey
Combine ingredients in a blender and begin by pulsing to help break up the items. Once chunky, puree on high until thin consistency.
To Build:
12 Corn Tortillas
½ batch of Salsa Roja
1.5 lb. Chopped Brisket from you favorite BBQ joint.
12 Corn Tortillas
½ Batch of Salsa Verde
1.5 lb. Smoked Chicken
Condiment Bar
½ small Small Diced White Onion
1 bunch Cilantro, Leaves
2 Tomatoes, Sliced into thin wedges
2 Avocado Halves, sliced
3 Serrano Chiles, sliced thin
1 Cup Crumbled Queso Fresco
Start by spreading about 1oz. of salsa onto the corn tortillas then lightly frying them in a shallow pan with about 1 inch of canola oil that has been preheated over a medium high heat.
Alternate using both the Salsa Roja & Tomatillo Salsas with the Brisket & Smoked Chicken.