Peanut Butter and Mexican cuisine... do they go together? We wanted to answer this question in celebration of Cinco de Mayo. The results were surprisingly delicious, so we are going to share this recipe with all of you, Buena Suerte, y Buen Provecho!
- 1 1/2 lbs boneless skinless chicken breasts or jackfruit for plant based option
- 1/4 cup fresh lime juice
- 1/4 cup coconut aminos (or soy if you don't have any on hand)
- 3 Tbsp brown sugar
- 2 Tbsp light olive oil or oil of choice
- 1 Tbsp fish sauce (omit if plant based)
- 1 Tbsp your favourite hot sauce
- 4 cloves garlic , minced
- 1 Tbsp peeled and minced ginger
- 1/3 cup chopped cilantro
- 1/3 cup chopped green onions
- 1/2 cup water
- 1/3 cup nudefood peanut butter (smooth/crunchy or coconut)
- 2 Tbsp packed light brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp coconut aminos (soy sauce works too)
- 1 clove garlic , finely minced
- 2 tsp peeled and finely minced ginger
- 1 tsp hot sauce (whats your favourite? I love Cholula!)
- 2 Tbsp hot water
Any garnishes of choice. Our favourites are:
- Shredded purple cabbage
- Shredded carrots
- Diced red bell peppers
- Chopped unsalted peanuts
- Chopped green onions
- 8-10 corn tortillas
- cooking oil
- Green salsa
1. Place your protein of choice in the Instapot or pressure cooker.
2. In a bowl, mix together all of the ingredients for the protein marinade. Pour the mixture over the protein in the Instapot.
It is important to make sure you have at least a cup of liquid in with the protein as this makes for a more tender, flavourful shredded protein. Measure the marinade out and if you need to top up with some extra water, that is just fine.
3. Seal up the Instapot, select Manual or Pressure Cook, high pressure for 10 minutes. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes. Open the lid and drain about half of the liquid. Shred the protein with the remaining liquid in the pot. Set aside.
When I say drain half the liquid, which will end up being about half a cup or so, drain it into a bowl, not the sink! This is a delicious broth that you can re-add some extra shredded protein into for a delicious cuppa soup! Never waste that precious liquid, it is soo good.
4. While the protein is cooking, it is time to create the peanut sauce! Combine all ingredients for the peanut sauce in a medium bowl and whisk together. Place it in a serving bowl and set aside.
For this particular recipe, I am choosing to use the nudefood Coconut Peanut Butter because I love the way the coconut flavour marries with the flavour of the ginger and coconut aminos. You can just as easily use the crunchy for extra texture, which actually the coconut PB also gives, or even the smooth is great too! I mean, I don't think you will be disappointed which ever nudefood PB you choose.
And, if you like a bit more spice in your life, I also recommend throwing in a dash or two of chili flakes to the peanut sauce.
4. Prep the garnishes and put them in serving bowls to place out on the table when ready to serve.
5. Now for the chalupa shells!
Start by filling a heavy bottomed, medium sized skillet with 1/4″ of vegetable or canola oil and putting it on medium high heat. (I am using my le crueset)
Rest a corn tortilla into the hot oil to fry (it will float like a boat). Cook the tortilla for about a minute before spreading a few tablespoons of salsa onto the top of the tortilla and continuing to cook for 2-3 minutes.
What is your favourite Salsa? I am using Hot Pineapple Turmeric Salsa which is made locally, but you can use your favourite salsa of choice. I recommend a green salsa over red.
7. When the shells are crispy around the edges, use a slotted spoon to gently transfer them to a grated pan over a sheet pan so that the excess oil can drip.
I love how these are turning out, way easier than I anticipated.
8. Now for the good part! Table is set, you have your protein, peanut sauce, garnishes and chalupas nicely placed at the table in whatever festive manner you can conjure up.
Take a chalupa, put some of that delicious shredded protein on top, sprinkle with garnish, top with the peanut sauce and Buen Provecho!
I hope you enjoy this delicious twist on chalupas as much as I did! The colours and flavours are as vibrant as the Mexican Culture itself! And I could seriously eat that peanut sauce by the spoonful!
Feliz Cinco de Mayo!