Chalupas de Barbacoa

Chalupas de Barbacoa are deliciously savory corn tortillas topped with tender, flavorful barbacoa and fresh garnishes. This kosher version offers a delightful twist on a classic Mexican dish, perfect for a satisfying lunch.

Ingredients

• Corn tortillas - 4 pieces
• Beef brisket (kosher) - 300 grams
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon
• Radishes - 4, thinly sliced
• Avocado - 1, diced
• Sour cream (kosher) - 1/4 cup

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, cumin, paprika, salt, and black pepper. Stir for 1 minute until fragrant.
3. Add the kosher beef brisket to the pot, browning on all sides for about 5-7 minutes.
4. Pour in enough water to cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours until the meat is tender and easy to shred.
5. Once cooked, remove the brisket from the pot and let it cool slightly. Shred the beef using two forks.
6. In a mixing bowl, combine the shredded beef with lime juice and chopped cilantro. Adjust seasoning if necessary.
7. While the beef is cooling, heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
8. To assemble the chalupas, place a generous amount of the barbacoa on each tortilla. Top with diced avocado, sliced radishes, and a dollop of sour cream.

Nutrition

• Calories: 540
• Protein: 35 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Contains healthy fats from avocado, promoting heart health.

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