Chalupas Poblanas

Ingredients

• 1.5 lb boneless pork shoulder, cut into 2-inch chunks
• ½ whole white onion, halved
• 3 whole garlic cloves
• 1 whole bay leaf
• 2 whole poblano chiles
• ½ cup Mexican crema or sour cream
• 2 whole garlic cloves
• ¼ cup chicken broth
• 8 whole corn tortillas (6-inch)
• 2 cup vegetable oil for frying
• 1 cup shredded Oaxaca cheese or mozzarella
• ¼ cup Mexican crema or sour cream
• ¼ cup fresh cilantro leaves
• ¼ cup thinly sliced white onion

Instructions

1. 1

   Place the pork chunks, onion half, 3 whole garlic cloves, and bay leaf in a large pot and cover with water until the meat is submerged by 1 inch.

2. 2

   Set the pot over high heat and bring to a boil, watching until large bubbles rapidly break the surface, about 8 minutes.

3. 3

   Reduce heat to medium-low so the water barely bubbles (small bubbles rising steadily but not boiling hard), then cover and cook for 1 hour until the pork shreds easily with a fork.

4. 4

   Remove the pot from heat and use a slotted spoon to transfer the pork to a plate, leaving the cooking liquid in the pot.

5. 5

   Let the pork cool for 3 minutes until cool enough to touch, then use two forks to shred it into thin strands by pulling the forks apart in opposite directions.

6. 6

   Hold each poblano directly over a gas flame or under a broiler, rotating it with tongs until the entire skin is blackened and charred, about 3 minutes total per pepper.

7. 7

   Place the charred poblanos in a plastic bag or covered bowl for 5 minutes to steam, which makes the skin easy to peel.

8. 8

   Remove the poblanos from the bag and use your fingers to rub off the blackened skin under cool running water, then remove the stem and seeds.

9. 9

   Place the peeled poblanos, 0.5 cup crema, 2 garlic cloves, and 0.25 cup chicken broth in a blender and blend on high speed until completely smooth, about 1 minute.

10. 10

    Pour the sauce into a small saucepan and set over medium heat, stirring once every 30 seconds until small bubbles appear at the edges, about 3 minutes.

11. 11

    Remove from heat and taste the sauce; add salt and pepper to taste by stirring in small pinches until it suits you.

12. 12

    Pour 2 cups vegetable oil into a heavy-bottomed 10-inch skillet and set over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 3 minutes.

13. 13

    Using tongs, carefully lay one corn tortilla flat in the hot oil and fry for 20 seconds until the bottom is light golden, then flip and fry the other side for 20 seconds.

14. 14

    Immediately transfer the fried tortilla to a wooden spoon held horizontally over the skillet and gently press the center down with another spoon to form a bowl shape while still in the oil.

15. 15

    Hold the tortilla in this U-shape for 30 seconds until it holds its shape, then use tongs to remove it and place it on a paper towel to cool and crisp.

16. 16

    Repeat with the remaining 7 tortillas, frying and shaping each one the same way; set the cooled chalupas on a clean plate.

17. 17

    Divide the shredded pork evenly among the 8 chalupas, piling it into the center of each crispy cup.

18. 18

    Drizzle 1 tablespoon of the warm poblano sauce over each chalupa.

19. 19

    Scatter the shredded cheese evenly across all 8 chalupas, using about 2 tablespoons per chalupa.

20. 20

    Drizzle 0.5 teaspoon of crema on each chalupa in a thin zigzag pattern.

21. 21

    Scatter a small pinch of cilantro leaves and a few slices of white onion on top of each chalupa, then serve immediately while the cups are still crispy.

Tools you’ll need

• large pot with lid
• slotted spoon
• two forks
• tongs
• plastic bag or covered bowl
• blender
• small saucepan
• 10-inch heavy-bottomed skillet
• wooden spoon
• paper towels
• cutting board

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