Chilapitas Mixtos
Love Mexican Sopes? Then you will love these Chilapitas Mixtos! This is a ceviche, beef and chicken Mexican sampler appetizer. Make all three for a variety sampler or choose one or two! Deliciously light and so full of flavor! Excellent appetizer!
Servings: 9
Calories: 196kcal
Ingredients
- ½ cup lettuce shredded
- 1 to 2 roma tomatoes chopped
- ¼ cup red onion chopped
- 1 avocado cubed
- lime for avocado
- vegetable oil for frying
TILAPIA CEVICHE CHILAPITAS
- ½ lb fresh or frozen tilapia cubed into small pieces
- ½ red onion chopped
- 2 roma tomatoes chopped
- 1 jalapeño deveined, seeds removed and finely chopped
- 2 garlic cloves peeled and finely chopped
- ¼ cup fresh cilantro chopped
- 2 to 3 limes juice squeezed
- salt to taste
BEEF CHILAPITAS
- 1 lb beef chuck or beef roast even sirloin steak works (cubed and shredded after cooked)
- 2 to 3 garlic cloves peeled
- 1 bay leaf
- 1 small onion peeled and cut in quarters
- salt and pepper to taste
RED SAUCE FOR BEEF
- 3 dry guajillo peppers stem and seeds removed
- 2 dry ancho chile peppers stem and seeds removed
- 2 to 3 dry arbol peppers stem and seeds removed
- 1 onion peeled and quartered
- 3 garlic cloves peeled
- ½ cup reserved broth from pot peppers are cooked in
- salt to taste
CHICKEN CHILAPITAS
- 2 small chicken breasts skin removed, boiled and shredded
- ¼ cup reserved chicken broth
- salt and pepper to taste
SALSA VERDE/GREEN SAUCE FOR CHICKEN
- 1 lb tomatillos husks removed
- 2 to 3 serrano peppers stems and seeds removed
- 3 garlic cloves peeled
- ¼ cup water tomatillos were cooked in
- ⅓ cup cilantro
- 1 white onion quartered
- salt and pepper to taste
KITCHEN AIDS
- muffin tin
- wax paper
- cooking vegetable spray for muffin tin
MASA DOUGH
- 2 cups Maseca Corn Flour found in the international aisle
- 1 ⅓ cups water
- ¼ teaspoon salt
Instructions
Masa Dough
- In a bowl mix 2 cups of Maseca corn flour with the water and salt. Form into a dough until all dough is off the sides of bowl (may need to add a little more water or a little more corn flour). Form into 1 ½ inch balls. You should yield about 35 balls.
Forming Disks
- Preheat oven to 350 degrees (177 degree celsius)On a flat surface place a sheet of wax paper. Place a ball on top of wax paper. Add another sheet of wax paper on top of ball and press down gently with a plate to form a circular ⅛ inch flat disk. Remove gently and place disk on an upside down greased muffin tin. (Refer to pictures)Repeat steps with other corn flour balls. Place muffin tin in oven with chilapita shells for 5 minutes to harden.
Frying Disks
- In a skillet add a ¼ cup of vegetable oil and heat over medium heat. Fry disks until golden brown. Drain on paper towels. Set aside.
Beef
- Cut beef into cubes and season with salt and pepper. In a pot over medium heat add enough water to cover beef. Add quartered onion, garlic cloves and bay leaf. Cook for about 2 hours until beef is fork tender. Remove beef and shred beef. Set aside.
Red Sauce for Beef
- Add your guajillo peppers, ancho chile peppers, arbol peppers, onion, and garlic to a saucepan with plenty of water to cover and cook over medium heat for about 20 minutes or until the peppers soften up. Remove peppers from pot. Under running water, remove all seeds from peppers. Remove stems. Add all peppers, onion, garlic and reserved broth to a blender and blend until smooth. Strain sauce through a strainer to remove extra seeds and skin. You will now have a sauce.Add sauce to shredded beef and mix together. Season with salt to taste.
Tilapia ceviche
- Cut tilapia into small cubes and set aside in a plastic bowl. Cut all limes. Squeeze and juice all limes over tilapia, stir together and refrigerate.
- While tilapia is marinating (cooking in the acidity from the limes) cut the tomatoes, red onion, jalapeño, cilantro and garlic. Add and mix all to tilapia with salt to taste. Refrigerate again for another hour until tilapia is cooked and flavors are well blended.
Chicken
- Rinse chicken breast and remove skins. Place chicken in a saucepan with enough water and salt to taste. Cook for 20 minutes.
Remove chicken and let cool for a few minutes. Reserve a ¼ cup of broth chicken was cooked in.
Shred chicken with two forks or cut into very small cubes. Set aside.
Salsa Verde/Green Sauce for Chicken
- Remove husks from tomatillos and rinse them well (Note: once husks are remove, tomatillos are sticky, this is normal) Remove stems from serrano peppers (remove seeds and membrane too if you don't want it too spicy) and peel garlic cloves.Note: Could also use half of one serrano for the sauce to start with and if you realize you want more heat continue adding more serrano until you find your heat level.
- Add about 3 cups of water to a saucepan. Heat over medium heat and gently add tomatillos, garlic, onion and serrano peppers. Cook for 15 to 20 minutes until tomatillos are soft. Transfer all to a blender with a ⅓ cup of cilantro and the ¼ cup of water. Blend well together and season with salt and pepper to taste.
- Add about half of the green sauce to the shredded chicken breast. If chicken seems to dry, add a little bit of the reserved chicken broth.Note: Reserve some sauce for topping for Chicken Chilapitas. Set aside.
Toppings
- Cut and shred the lettuce. Chop the tomatoes and red onion. Cut avocado into cubes and sprinkle with lime to prevent avocado turning brown.
Final Step
- Now we are ready to prepare the chilapitas. Warm up chicken and beef in the microwave for a minute or two. Remove tilapia ceviche from refrigerator. Scoop mixtures onto shells. Top with lettuce mixture and avocado cubes. Sprinkle with cilantro if you like. Enjoy!
Nutrition
Serving: 9g | Calories: 196kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 502mg | Fiber: 5g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 16.6mg | Calcium: 60mg | Iron: 1.1mg