Red, White and Green Chalupas for Cinco de Mayo

Red, White and Green Chalupas for Cinco de Mayo from Chef Chad Kelley of Lone Star Attitude Burger Company

                      Salsa Roja
12 Ancho Chiles, Stemmed & Seeded
6 Garlic Cloves, Whole
2 tspns dried marjoram
½ tspn cumin seed
2 cloves, whole
½ C Apple Cider Vinegar
1 ea Tomato, Quartered
1 C White Onion, Diced
3 Cups Water
Salt

Toast the Anchos in a dry pan over medium high heat until lightly toasted.  Remove then add the garlic cloves and spices.  Stir often to keep from burning.  You want the garlic to have a hint of brown and the spices to become fragrant.  
In a stockpot with the 3 cups of water combine the Chiles, Spices and tomato and onion then bring to a boil.  Let boil for 1 minute.
Remove from heat and let sit until room temperature.

Transfer to a blender and puree.

Salsa Verde
8 Tomatillos, Husks removed and Quartered
4 Garlic Cloves
1 Serrano chile, chopped - double this if you want more heat
2 bunches of Fresh Cilantro, coarsely chopped
Juice from 1 Lime
½ C Water
1 Tblspn Salt
1 Tblspn Honey

Combine ingredients in a blender and begin by pulsing to help break up the items.  Once chunky, puree on high until thin consistency.



To Build:
12 Corn Tortillas
½ batch of Salsa Roja
1.5 lb. Chopped Brisket from you favorite BBQ joint.

12 Corn Tortillas
½ Batch of Salsa Verde
1.5 lb. Smoked Chicken

Condiment Bar
½ small Small Diced White Onion
1 bunch Cilantro, Leaves
2 Tomatoes, Sliced into thin wedges
2 Avocado Halves, sliced
3 Serrano Chiles, sliced thin
1 Cup Crumbled Queso Fresco

Start by spreading about 1oz. of salsa onto the corn tortillas then lightly frying them in a shallow pan with about 1 inch of canola oil that has been preheated over a medium high heat.

Alternate using both the Salsa Roja & Tomatillo Salsas with the Brisket & Smoked Chicken.