Appetizer for 5

Meat Chalupas

Name: Meat Chalupas
Total time: 100 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 lb boneless; 1/2 white onion; 2 cloves garlic; 1 tsp salt; 3 cups water; 4 roma tomatoes; 2 dried guajillo chiles; 1/2 white onion; 2 cloves garlic; 1 tsp kosher salt; 1 cup masa harina; 1 cup warm water; 1/2 tsp kosher salt; 1/4 cup lard or neutral oil (optional); white onion; minced cilantro; crumbled queso fresco; lime wedges

Tender seasoned meat, chile tomato sauce, and fried masa shells make these chalupas with fresh toppings.

Typical price

$6.27for 4 servings

$1.57 per serving$6.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: holajalapeno.com

100 minstart to table
Involveddifficulty
5servings as written
$typical cost tier

Mexican Gluten-free Budget Appetizers Snacks

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Fresh tomatoes$1.99/lb typical	1.25 lb	$2.49Typical price
Cornmeal, grits, polenta$0.08/oz typical	5 oz	$0.40Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Blue cheese, brie, queso fresco, paneer$0.80/oz typical	0.5 oz	$0.40Typical price
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Total for the servings shown		$7.84

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 lb boneless
1/2 white onion
2 cloves garlic
1 tsp salt
3 cups water
4 roma tomatoes
2 dried guajillo chiles
1/2 white onion
2 cloves garlic
1 tsp kosher salt
1 cup masa harina
1 cup warm water
1/2 tsp kosher salt
1/4 cup lard or neutral oil (optional)
white onion
minced cilantro
crumbled queso fresco
lime wedges

Steps

Place the boneless meat, half the onion, garlic, salt, and 3 cups water in a 4-quart pot.
Cover and simmer over medium-low heat for 50 minutes until tender and safely cooked, then shred the meat.
Boil the tomatoes, guajillo chiles, remaining onion, garlic, and salt in a 2-quart saucepan for 15 minutes, then blend until smooth.
Mix the masa harina, warm water, and salt into a soft dough, then rest it for 5 minutes.
Shape five thin masa rounds and fry them in lard or oil in a 10-inch skillet over medium heat for 2 minutes per side.
Fill the shells with meat and sauce, then top with onion, cilantro, queso fresco, and lime wedges.