Chalupas de Puebla

Chalupas de Puebla are delicious, crispy corn tortillas topped with a savory mix of shredded jackfruit and fresh vegetables, offering a delightful burst of flavors in every bite. This dairy-free version retains the authentic essence of Mexican cuisine while being entirely plant-based.

Ingredients

• Corn tortillas - 4 small
• Young green jackfruit in water - 200 grams, drained and shredded
• Olive oil - 2 tablespoons
• Garlic cloves - 2, minced
• Onion - 1 small, diced
• Tomato - 1 medium, diced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Avocado - 1 small, sliced
• Radishes - 4, thinly sliced

Steps

1. In a skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
2. Add the shredded jackfruit to the skillet, seasoning with salt and black pepper. Cook for about 10 minutes, stirring occasionally until the jackfruit is heated through and slightly browned.
3. Stir in the diced tomato and chopped cilantro, cooking for an additional 2-3 minutes. Remove from heat and add lime juice to the mixture.
4. While the jackfruit mixture is cooking, heat another skillet over medium heat. Lightly toast the corn tortillas on both sides until they are crisp but not burnt.
5. To serve, place the crispy tortillas on plates and generously top them with the jackfruit mixture. Garnish with sliced avocado and radishes.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from fresh vegetables.

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