CHALUPAS

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, grated
1 large tomato, chopped
3 cups shredded lettuce

Procedure

In a small skillet, heat about 1/2 inch 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 hot enough.
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 1/4-inch layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and 1 Tbsp chopped onion.
Place assembled 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.

Rating

Difficulty: easy to moderate.
Time: 15 minutes, plus preparation time of frijoles refritos.
Precision: no need to measure.

Contributor

 
Pamela McGarvey 
UCLA Comprhensive Epilepsy Program, Los Angeles, Calif., USA 
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

Recipe last modified: 22 Dec 83

Original header

Path: decwrl!recipes
From: pam@cepu (Pam McGarvey)
Newsgroups: mod.recipes
Subject: RECIPE: Chalupas
Message-ID: <7431@decwrl.DEC.COM>
Date: 9 Jan 87 04:49:45 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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