Paola Oropeza Morales

Chalupas Poblanas
Ingredients:
24 pieces of corn tortillas
400 grams of chicken or pork / tinga boiled and shredded
500 grams of fresh cheese
1 piece of onion
1 cup pureed tomato (for the red sauce)
1 cup green tomato puree for sauce
2 cloves of garlic
4 pieces of serrano chili
frying oils
chopped lettuce to serve slice
Directions:
1. Before preparing green sauce and red sauce. Place the tomato puree in a
pan with a little oil and in another pan with a little oil the green tomato puree.
Cook until both change color and are well cooked.

2. After liquefying the tomato puree with 1 clove of garlic, 2 pieces of serrano
pepper and 1/4 of the chopped onion. Repeat the same with the green tomato
puree.

3. Heat tortillas in oil until soft.

4. As soon as you mount the boats, place an omelet, on top of it the chicken or
pork or shredded tinga, a few slices of onion, a spoonful of red or green sauce,
a spoonful of fresh cheese and a bit of lettuce.