Mexican Chalupas with Beef | Street Food Hit

Place the stewing beef in a pot, cover with lightly salted water, and simmer gently, covered, over medium heat for about 45 minutes until melt-in-your-mouth tender. Remove, allow to cool briefly, and shred into fine strands using two forks.

For the salsa, peel and finely chop the onion and garlic. Heat 1 tbsp sunflower oil in a pan, and sauté half of the chopped onion and the garlic until translucent. Add the canned diced tomatoes and ground cumin. Season to taste with salt and pepper and let it simmer gently for about 10 minutes to reduce.

Knead the fine corn flour with approx. 180 ml of lukewarm water and 1/2 tsp salt in a bowl to form a smooth dough. Divide the dough into 8 equal balls and flatten them (approx. 8–10 cm in diameter and 4–5 mm thick), shaping the edges slightly upward to form little boat shapes. Preheat the oven to 80 °C top/bottom heat.