Chalupa
Submitted by ace
Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.
YIELD
8 servingsPREP
10 minCOOK
6 hrsREADY
6 hrsThis aromatic spice blend is the soul of Ethiopian kitchens, where toasted cumin, cloves, and peppery fenugreek mingle with earthy turmeric and paprika to create layers of warmth without overwhelming heat.
Toasting the whole spices before grinding releases volatile oils that give berbere its signature smoky complexity.
Stir it into slow-cooked lentils, rub it on lamb before grilling, or bloom it in butter for a fragrant base to vegetable braises.
Kitchen Tips
- Toast spices just until fragrant (1-2 minutes) to avoid bitterness
- Cool spices completely before grinding for the finest texture
- Adjust dried chilies based on your heat preference (start with 6-8 for mild)
- Store in an airtight jar away from light to preserve potency for up to 3 months
Variations
- Berbere Paste: Mix ground spices with oil and wine for a spreadable marinade
- Milder Version: Reduce chilies to 4 and add extra paprika for color
- Berbere Butter: Blend 2 tablespoons into softened butter for finishing grilled vegetables
Ingredients
Directions
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about ½ hour, until the desired thickness is achieved.
NOTES: A Mexican meat and bean dish, similar to chili. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce.
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