If you really want to impress your guests with a deliciously decadent meal - serve up one of these wonderful chupacabra recipes. Okay, so chupacabra may be a sort of endangered species but it's on no official list that I can find so we're in the clear as far as the law goes.
Chupacabra's rareness makes it all the more unique as a main course at that special holiday meal or to impress the kinds of people who love to wow you with those fabulous meals made of ingredients that you've never heard of.
I am sharing these deceptively simple recipes with you in order to assay interest in a compilation cookbook that I am putting together called the Cryptids Cookbook in which I hope to feature international recipes like: Bunyip pudding, Jackalope tetrazzini, General Tso's Kraken, and Mongolian Bar-B-Qued Death Worm.
El Chupacabra - It's What's for Dinner
Once you get the hang of cooking and preparing chupacabra, you'll be able to adapt some of your favorite recipes to create your own fabulous concoctions like chupacobra-kabob, chupacabra Stroganoff, and other trendy food sensations like chupacabra ala-king and cupacabra fricassee.
The flavor of chupacabra resembles a cross between dog and snake and lends itself to a wide variety of cooking styles and seasonings.
You can find cupacabra meat at boutique groceries. If you have a taste for adventure (and freshness) you can hunt a chupacabra down yourself. To locate live chupacabra, drive along a vast, empty highway of the American southwest, or in rural Mexico, or Peurto Rico.
If you spot a chupacabra running down the road, attempt to pull alongside of it and have a hunter/companion shoot it from the passenger side window. Please do not attempt to shoot while driving as this is not safe. If you are alone, speed up and dispatch the chupacabra with the front bumper of your vehicle - a great method of tenderizing the meat. It's amazing how the chupacabra remains on the road while being pursued instead of veering off into the bush. You can view this remarkable behavior in the video and plan accordingly.
Watch this video and see for yourself how easy it is to hunt down your own chupacabra
Most Honorable Chupacabra
- Dice 1 pound chupacabra meat and marinate in soy sauce with garlic and ginger. Allow to marinate for 2 hours.
- Dust diced chupacabra with cornstarch. Add pepper, garlic, and ginger
- Stir fry until cooked through
- Remove from pan and deglaze pan, saving liquid
- Stir fry chopped vegetables of your choice
- to 1 Tablespoon of cornstarch, add
- 1 Tablespoon of powdered ginger
- 1 Tablespoon of finely chopped garlic
- 1/4 Cup of sugar
- 1/4 Cup of soy sauce
- 1 Tablespoon vinegar
- 1 Tablespoons sesame oil
- 1/4 Cup sherry or mirin
- and the saved liquid
Cook over medium heat until thickened. Toss in the chupacabra and vegetables and serve over rice.
Chupacabra Pot Pie
For the crust you can purchase phylo dough in the frozen food section of your local supermarket. Use 10 sheets of phylo dough, brushing with melted chupacabra fat between every leaf.
Or you can make a standard pastry dough.
- Chupacabra meat - chop one pound of chupacabra meat and dust with flour to which salt and pepper has been added. Brown in pan. Remove. Add 1/2 cup red wine to hot pan to deglaze. Pour liquid in a bowl.
- Chop and sauté vegetables in chupacabra fat. (Carrots, onions, celery, tomatoes, green peppers, peas, anything you have on hand). Deglaze pan with water or more wine.
- Dump veggies along with chupacabra meat into a Dutch oven. Season with garlic, sage, salt, pepper, and cilantro.
- Make a rue - melt 3 Tablespoons of cupacabra fat in pan. Add 3 Tablespoons of flour. Cook and stir on medium heat until slightly browned not burned. Add the liquid used to deglaze the pans. Pour over the chupacabra stew and mix.
- Cook at a low temperature for at least an hour, or for longer in a crock pot. You want those lovely flavors to blend.
- Lay prepared dough over the top of the pot and cook for 15 minutes at 400 degree Fahrenheit.
- Run 2 pounds of chopped chupacabra through the meat grinder.
- Sauté 1 cup of chopped onions and 1 cup of finely minced celery. Add 2 cloves of chopped garlic.
- Add sage, coriander, thyme, salt and pepper.
- Stuff sausage casings and tie off ends.
- Chupacabra sausage may be frozen or refrigerated. Do not cook right away. Wait at least 24 hours in order for the flavors to blend.
With leftover chupababra roast:
- Finely shred cooked chupacabra
- Lay the shredded chupacabra on a cookie sheet - do not grease the cookie sheet
- Place in 225 degree Fahrenheit over for an hour.
- Turn oven off.
- Leave chupacabra meat in oven for another hour or until dry enough to smoke.
- Purchase (before hand) cigarette rolling papers at your local tobacco store or 'head' shop.
- Sprinkle a small amount of dried meat in a thin line along the length of the rolling paper.
- Roll up (not too tight, but not so loose that the whole thing falls apart), lick along the length and set aside to cure for about a week.
Light up and enjoy!
A perfect way to follow one of your fabulous chupacabra meals!
- El Chupacabra Drink Recipe - How to make an El Chupacabra cocktail
How to make an El Chupacabra Drink - El Chupacabra Cocktail Recipe: Mix vodka, sour mix, and ice in shaker. Strain over ice in old fashioned glass. Garnish with cherries.
Don't believe in chupacabra - well listen to this eyewitness report!
jenniferrpovey on March 02, 2012:
...just found this looking for a kind of hot sauce. This is totally awesome.
Dolores Monet (author) from East Coast, United States on September 24, 2011:
Hi, Ben - well I am so glad that you enjoyed it. This one has not been too successful. I wrote it mainly to entertain myself. I laughed my head off when I put "Actual Drawing." This was back before I started to try to make money on here. HP used to feature more stupid nonsense and I feel like I need to make another silly one just to give folks a chuckle. And love to you in Wisconsin from the Old Line State!
Ben Zoltak from Lake Mills, Jefferson County, Wisconsin USA on September 23, 2011:
Haha! I was about to read your "Tent meals" article when I saw this one, Dolores you are a riot! How can anyone resist the urge not to read "Chucacabra Recipes?" oh man, good stuff darlin'.
I believe your Chucacabra Pie will pare well with my Loch Ness Chowder.
Lots of love from Wisconsin,
Dolores Monet (author) from East Coast, United States on March 14, 2010:
phil - so, you suggest turning the tables on the nasty reptilian shape shifters. That'll show 'em.
philmaguire from Jersey, Iles de la Manche on March 13, 2010:
Hey, those guys are nice and crunchy when you stir fry them - especially if you get them to shape-shift into the form of a big lobster first, yum
Dolores Monet (author) from East Coast, United States on March 13, 2010:
phil - maybe you can eat those aliens before they eat you. Have you ever heard of the alien reptilian shape shifters here to harvest humans for their big banquet in the sky? The question is: do cows know that we eat them? Don't get me started!
philmaguire from Jersey, Iles de la Manche on March 12, 2010:
Chupacabra is a bit rare over here. Can I use aliens instead seeing as the Chupacabra is alleged to be an alien creature?
Dolores Monet (author) from East Coast, United States on March 12, 2010:
plil - yes, it's the look they give when I tell them what I am serving. I spent some time giggling all by myself when I posted the title over the drawing.
philmaguire from Jersey, Iles de la Manche on March 11, 2010:
I love the drawing. Is that the look they give you when you invite them to dinner?
Dolores Monet (author) from East Coast, United States on January 28, 2010:
Sally - so glad you appreciated the hub. I had so much fun writing it. I saw somewhere how someone drew some nonsence and referred to it as an 'actual drawing of' whatever it was and thought that was the funniest thing I ever saw.
Sherri from Southeastern Pennsylvania on January 28, 2010:
What a hysterical read! I'm with frogyfish...sticking with snipe. At least they don't have the ferocious teeth you illustrated in your awesome drawing, and that means the risk of the hunt is probably minimized a bit.
Dolores Monet (author) from East Coast, United States on October 10, 2009:
Actually, most of them are good with normal food. Except the smoked meat one, of course.
Godslittlechild on October 09, 2009:
I love this hub! Very interesting recipes!
Dolores Monet (author) from East Coast, United States on September 28, 2009:
frogyfish - oh no, you listen to George Noory (or however he spells his name)? Sad to mention, so do I. If I didn't, I would not know a thing about reptilian shape shifters and important things like that. Thanks for the comment!
Dink - one may even adapt some of the recipes for so called 'normal' foods. Except the smoked chupa. Thanks for stopping by!
Bailup - well if el chupacabra was gobbling up all the farm animals, don't you think it's time to get even? I appreciate the comment.
paulgc - Where have you been? Next you'll say that you've never heard of the Death Worm, or Mothman, or Big Foot, or reptilian shape shifters. Wake up, buddy! Thank you for visiting my hub and commenting.
paulgc on September 28, 2009:
this is the first time i have ever heard of chupacabra. I would probably taste it but only if you cooked it for me as you seem to know what your talking about.
Bail Up ! on September 27, 2009:
I lived in Puerto Rico when the chupacabra was making news devouring the farm animals. Everyone that claimed to have seen one described it slightly different. Good Sketch! brings back scary memories.
Dink96 from Phoenix, AZ on September 27, 2009:
LMAO! Two thumbs up!! LOVE the "recipes"!!!!!
frogyfish from Central United States of America on September 27, 2009:
Think I shall stick with the snipe, Deloros. I've heard of chupacabra on Coast to Coast enough to know it must taste worse than bat! :-) Fun hub here, you have a good humor and great drawing talent!
Pacal Votan on September 27, 2009:
Oh wow, Ayn Rand. :) I get the picture.
I did live the hub, thanks.
Dolores Monet (author) from East Coast, United States on September 27, 2009:
Dear Pacal, I wish I could tell you how I got the text on the right. For one thing, the capsules behave differently - amazon is different than the google ads. I just started popping the arrows on the amazon box and there it was! I am glad that you enjoyed the hub. Of course, one could be more judicious in the selection of foods, but decadence calls for throwing caution to the wind. As Ayn Rand says, 'altrusism is deadly; compassion is lethal.'
Oh, Olive, I am sure that your guests will be enthralled. Good luck locating the elusive meat. Good to see you here, dear.
Mardi, Mardi, Mardi - if you don't like hunting, why don't you capture a couple of chupacabra (a male and a female)and start a breeding farm! Of course, you are free to use the actual sketch. All I want are links. Which makes me think of chupacabra links, those tiny breakfast sausages, yummmmmm.
Mardi Winder-Adams from Western Canada and Texas on September 27, 2009:
Toooooo funny. Thinking here it Texas I could actually develop a Chupacabra hunting group, put on those cool decals on the back windows and on gun racks in pick-up trucks and all run around in camo gear all day. Since I personally don't like hunting I thing this is something I could definitely get behind and make a bundle at the same time. Can we use your sketch as our official logo?
I am definitely in for your cookbook if you get it together!
Olive P on September 26, 2009:
Thanks Dolores. I'm having a dinner soiree next week. Think of the excitement round the table when I dish up Chupacabra meatballs. Then afterwards, there'll be snifters of brandy, and hand rolled Chupacabra smokes.
Pacal Votan on September 26, 2009:
Ok. First of all, how did you manage to put text in the right column? I've never seen that before.
You don't really care if it's the last piece of chupawhatever on Earth you are actually eating, do you? You just wanna eat it! It's really terrible that these blood-sucking, hatchery-plundering beasts on the brink of extinction don't deserve to be protected by law. :( It's really upsetting.
Your Chupacabra sketch is fab!!! :)
And what is that book you're talking about? When does it enter the marketplace? I'm soo excited!
You must be a masterful cook. A masterful cook.
Thanks for the recipes.
Dolores Monet (author) from East Coast, United States on September 26, 2009:
juneaukid - oh that jackalope. I actually wanted to add a picture of a guy and his jackalope but I thought that would confuse things. Thanks for stopping by!
Richard Francis Fleck from Denver, Colorado on September 25, 2009:
Sounds like a good slow-roasted jackalope garnished with dried rattler skin. Happy eating!
Dolores Monet (author) from East Coast, United States on September 25, 2009:
Happy hunting, loveofnight. Those little rascals are hard to come by!
Loveofnigjht Anderson from Baltimore, Maryland on September 25, 2009:
soon as i come across one i'll try it
Dolores Monet (author) from East Coast, United States on September 25, 2009:
SimeyC - I'm sorry but I would not eat the meat of the Sasquatch, a bit to humanoid for me. Why don't you substitute a nice hunk of Kraken. Griffons are way too chewy. Thanks!
alekhouse - Chicken, turkey, and fish are meat. Maybe you don't eat mammals. Is chupacabra a mammal? I don't really know. You've never heard of chupacabra? Chupacabra is all over google and has overtaken Big Foot and Loch Ness Monster in popularity. It's the hottest cryptid ever! Thank you for commenting.
Nancy Hinchliff from Essex Junction, Vermont on September 25, 2009:
I don't eat meat except chicken, turkey, and fish, and even if I did, in all honesty, I'm skeptical that any such animal exists. I think I would have heard tell of it in the past 70 years. Make me a believer! Good hub though.
Simon Cook from NJ, USA on September 25, 2009:
Not into Chupacabra meat myself, although the recipes do look enticing - I would guess Chupacabra caught and cooked is better than shop bought - but that's me.
Anyways, could I substitute Sasquatch meat instead?