I never realized how easy making Cinco de Mayo chalupas would be! Surprisingly, you do not need a deep-fryer to create the crispy and delicious tortilla. Usually, they are made with handmade thick tortillas (these homemade ones look delicious), but I found that any corn tortilla works! To make an easy grabable size, we went with the smaller ones, but I would imagine you could cut the large ones in half if that’s what you had instead! Corn tortillas are great because they tend to be gluten free, and this can be completely guaranteed if you make it from scratch. 

Now, for the natural peanut butter. We had to… I mean, this is a peanut butter recipe blog isn’t it?! I think this creative decision (which may have seemed to be a stretch at the beginning) turned out to be one of my favourite recipes yet! The peanut ginger sauce added a similar richness to a fried bean sauce, filled with natural fats that mimic that of queso fresco. Complemented with green salsa and fresh veggies this Cinco de Mayo recipe will be a go-to family favourite on weeknights where you need an easy to make Mexican recipe. 

Buena Suerte, y Buen Provecho!

Prep time: 40 minutes | Cook time: 30 min | Makes 4 servings 

INGREDIENTS

MARINADE

• 1 1/2 lbs boneless skinless chicken breasts or jackfruit for a plant based option
• 1/4 cup fresh lime juice
• 1/4 cup coconut aminos (or soy sauce 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

PEANUT SAUCE 

• 1/3 cup Natural 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 (what’s your favourite? I love Cholula!)
• 2 Tbsp hot water 

TORTILLAS

• 8-10 corn tortillas
• Cooking oil
• Green salsa 

ANY GARNISHES OF CHOICE. OUR FAVOURITES ARE: 

• Shredded purple cabbage 
• Shredded carrots 
• Diced red bell peppers
• Chopped unsalted peanuts 
• Chopped green onions
• Cilantro

Get fresh product from some of these great local vendors who deliver!

METHOD

1. Place your protein of choice in the Instant Pot or pressure cooker. Do not worry if you do not have a pressure cooker, this is not essential for the recipe! Cooking it in a regular pot or slow cooker until the pork is cooked through is just as effective (although, as a busy mom I have to say the Instant Pot is a game changer!!) For the jackfruit alternative, a regular pot, pan or slow cooker works perfect too, and is so easy to make. Here are more steps on how to prep it.

2. In a bowl, mix together the lime juice, coconut aminos (or soy sauce), brown sugar, olive oil, fish sauce, hot sauce, garlic, ginger, cilantro, green onions and water for the marinade. Stir well and pour over your protein!

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, which is perfect for Cinco de Mayo recipes. Measure the marinade out and if you need to top up with some extra water or soup stock, that is just fine.

3. Seal up the Instapot, select Manual or Pressure Cook, high pressure for 10 minutes. If using different methods to cook, you will know when the pork is down when it easily falls apart when stoked by a fork. If you are going with the jackfruit option, cook for about 20 minutes on the stove.

4. While the protein is cooking, it is time to create the DELICIOUS and easy to make natural peanut sauce! Combine natural peanut butter, light brown sugar, fresh lime juice, coconut aminos (or soy sauce), garlic, ginger, hot sauce and water in a medium bowl and whisk together. The end result will be pretty thick and spreadable!

For this particular recipe, I am choosing to use 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 with whichever Natural Peanut Butter you choose.

And, if you like a bit more spice in your Cinco de Mayo recipes, I also recommend throwing in a dash or two of chili flakes to the peanut sauce. This sauce is delicious on fish tacos too!

5. 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.

Drain the liquid, which will end up being about half a cup or so, 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.

6. Prep the garnishes and put them in serving bowls to place out on the table when ready to serve. We love using shredded purple cabbage, carrots, red bell peppers, green onion and peanuts! Sour cream, pico de gallo and cheese are other mexican recipe favourites which are a favourite on chalupas as well.

7. Now for the chalupa tortillas! 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 Creuset). 

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 for more authentic Cinco de Mayo recipes!

8. 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.

Look how perfectly crunchy!!

9. 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 Cinco de Mayo 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 we did! The colours and flavours are as vibrant as Cinco de Mayo itself,  and I could seriously eat that peanut sauce by the spoonful!

If you made the recipe, or have a killer chalupa recipe of your own, please share! I love a great mexcian food recipe, and find that those are some of the easiest and most delicious to make, which always satisfy the whole family. I can’t wait to have leftover marinade as a soup broth this week… so many things to look forward to!

If you are looking for a healthy, natural peanut butter to cook with that has no additives, oils, or preservatives you can not go wrong with nude natural peanut butter - I mean, it’s called nude for a reason! My personal favourite is coconut (if you couldn't tell from me trying it in every recipe haha), but peanut butter fans say every flavour is a must try!

Enjoy, ¡y feliz cinco de mayo!

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Sources:

https://www.smithsonianmag.com/arts-culture/what-to-really-eat-on-cinco-de-mayo-50767054/