Ingredients
Chicken and Marinade
2-3 lbs chicken (thighs or whole spatchcocked)
2 Tbsp olive oilJuice of 2 limes
1 Cup orange juice
1-2 chipotle peppers in adobo
3 cloves garlic
3 Tbsp brown sugar
Chalupas
2 cups all-purpose flour
1 Tbsp baking powder
2 Tbsp shortening
1 ½ Cups warm water or milk
Oil for frying
Guacamole
3 ripe avocados
¼ Cup finely diced red onion
1 small tomato diced
1 clove garlic minced
Juice of 1-2 limes
Poblano Pico de Gallo
3 tomatoes diced
⅓ cup diced white onion
1 poblano finely diced
¼ Cup chopped cilantro
Juice of 1 lime
Chipotle Crema
1 Cup sour cream
1-2 chipotle peppers in adobo
1 Tbsp adobo sauce
Juice of 1 lime
Pinch of salt
Instructions
Marinate chicken: Blend olive oil, lime juice, orange juice, garlic, brown sugar, chipotle peppers and Spanglish Asadero Chipotle Chicken seasoning until smooth. Coat chicken & marinate overnight or at least 2 hours.
Make dough: Mix flour, Spanglish Asadero Garlic Salt & baking powder. Cut in shortening until crumbly. Add warm water or milk slowly & mix into a soft dough. Knead 3-5 minutes until smooth. Cover & rest 20 minutes.
Shape and fry: Divide into balls, roll thin. Fry in 350°F oil using a mold or hold one side up to form chalupa shape. Fry until golden & crispy then drain.
Cook chicken: Set grill to 375°F-400°F. Pat chicken dry & season again. Rotisserie until 165°F internal (60-90 mins). Rest 10 minutes then slice or shred.
Make guacamole: Mash avocados & mix with onion, tomato, garlic, lime juice and Garlic Salt.
Make pico: Mix tomatoes, onion, poblano, cilantro, lime juice & Garlic Salt.
Make crema: Blend sour cream, chipotle peppers, adobo, lime juice & salt until smooth.
Build: Chalupa shell, guacamole, chicken, lettuce, pico, cojita & chipotle crema.
