Chalupas poblanas with black beans | Authentic street food
(0)
30 min
Quick
Sezamo
O mâncare stradală emblematică din Puebla, Mexic: mici tortillas prăjite scurt în ulei, unse cu sos cald de roșii condimentat și fasole neagră cremoasă, desăvârșite cu telemea sărată fărâmițată, ceapă roșie crocantă și coriandru proaspăt.
Ingredients
Preparation method
Preparing the black bean mash and sauce
Finely chop the yellow onion and garlic. Drain the black beans from the canned liquid. Finely chop the red onion and fresh coriander for garnish.
In a large skillet, heat 15 ml of sunflower oil over medium heat. Sauté the yellow onion and garlic for 3-4 minutes until translucent. Add the black beans, half of the ground cumin, salt, and pepper. Mash the beans with a spatula or potato masher until you get a creamy, lightly browned paste, then turn off the heat and keep warm.
In a small saucepan, pour the tomato purée along with the remaining ground cumin, a pinch of salt, and pepper. Let the sauce simmer over low heat for 5 minutes until it thickens and develops a rich flavour.
Chef's tip
The secret to authentic chalupas poblanas lies in quickly frying the tortilla: it must not be allowed to become hard like a tostada chip, but should maintain a slightly soft texture in the middle and crispy edges.
For a classic Puebla street food experience, you can prepare both red sauce (salsa roja) and green sauce (salsa verde) across half of the chalupas.
27 min
Under an hour
