Tex-Mex style tostada
You will need to first make a batch of frijoles refritos.
This dish is more properly known in Mexico as tostadas.
Ingredients(Makes 12 chalupas)
- vegetable oil
- 12 corn tortillas
(the thinner the better)
- 5-6 cups frijoles refritos
- 1/2 lb sharp cheddar cheese,
- 1 large tomato,
- 3 cups shredded lettuce
In a small
skillet, heat about
of vegetable oil. Test the oil for proper temperature
by putting in a small piece of tortilla. When the oil reaches the temperature
where it immediately begins to bubble frantically over the tortilla as soon
as it is put in the oil and the tortilla piece becomes crisp quite quickly,
you are ready to cook the chalupa shells. This is important because there is
nothing worse than a soggy chalupa shell which results from the oil not being
Fry tortillas completely flat
on both sides until very crisp. Drain and keep warm on a newspaper-covered
cookie sheet in a warm oven.
Spread about a
layer of refried beans on each fried tortilla. Top with a generous amount
of grated sharp Cheddar cheese and
chalupas on a cookie sheet and brown under broiler until cheese melts.
Watch them carefully under the broiler!they can burn quite quickly.
Top with shredded lettuce and tomato, and serve.
easy to moderate.
15 minutes, plus preparation time of frijoles refritos.
no need to measure.
UCLA Comprhensive Epilepsy Program, Los Angeles, Calif., USA
Recipe last modified: 22 Dec 83
From: pam@cepu (Pam McGarvey)
Subject: RECIPE: Chalupas
Date: 9 Jan 87 04:49:45 GMT
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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