Day of the Dead: Chalupas with Huitlacoche con Tequila

The following recipes are courtesy of Barbara Sibley, owner of La Palapa Cocina Mexicana in New York City.   She was born and raised in Mexico City.  She states that Dia de Los Muertos is a memorable holiday because it is so singularly Mexican.  It is a festival of intimate melancholy and strange gladness while being a festival of delicious and nostalgic foods in Mexico.  

Chalupas (Hand formed corn masa "boats")

Makes 12 Chalupas

1 generous scoop corn masa harina

1/4 t. salt

1 cup warm water

vegetable oil, for frying

In a large mixing bowl, stir together the masa and salt. Slowly add the water, and as you do, work the masa into the dough with your hands. Knead the dough for 3 - 5 minutes or until it is moist and smooth, but not sticky. If the dough seems too dry, moisten your hands with water and knead some more. If the dough seems too wet, add a little more masa harina, no more than 1 tablespoon at a time. You want a moist, smooth dough.

Divide the masa dough into 12 equal balls. Form each ball into a round disc about 1/2 inch thick.

Heat a griddle or cast-iron pan over medium-high heat and cook each disc for about 3 minutes on each side or until a thin crust forms. Leave the chalupas in one place for the first 3 minutes. If the chalupas are moved before the crust forms, they will stick to the pan and break when you try to lift them. As you remove the discs from the pan, pinch a rim all the way around it is that it's about 1/3 inch high. They will be very hot. Set the chalupas in a plate and when cool, cover with plastic wrap until ready to use so that they do not dry out.

In a medium skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot enough so that a small piece of masa dough sizzles when tossed in it, gently fry the chalupas for about 2 minutes on each side, or until crisp and lightly golden. Do not brown the chalupas as they will be too tough. Carefully lift from the oil and drain on paper towels.

Huitlacoche con Tequila - also delicious with sauteed shrimp

2 cups huitlacoche, fresh or from a jar

1 cup corn kernels

½ cup finely chopped white onions

1 cleaned, seeded, and finely chopped poblano chile

1 cleaned, seeded, and finely chopped jalapeño chile

1 oz. tequila, preferably Espanita Reposado

1 t. thyme

2 t. salt and adjust to taste

½ cup crumbled queso fresco

½ cup Mexican crema or sour cream

Boil the corn until tender and drain well. Set aside. Sauté in a frying pan, the poblanos, jalapenos, and onion. When the onion is translucent, add the tequila and reduce until the liquid is reduced by half. Add the huitlacoche, thyme, and corn kernels. Spoon into warm chalupas and garnish with queso and crema.

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.