pam@cepu (Pam McGarvey) (01/09/87)
TEXMEX-CHALUPA(V) USENET Cookbook TEXMEX-CHALUPA(V)
CHALUPAS
TEXMEX-CHALUPA - 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
(1) In a small skillet, heat about 1/2 inch of veget-
able 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.
(2) Fry tortillas completely flat on both sides until
very crisp. Drain and keep warm on a newspaper-
covered cookie sheet in a warm oven.
(3) Spread about a 1/4-inch-thick layer of refried
beans on each fried tortilla. Top with a generous
amount of grated sharp Cheddar cheese and 1 Tbsp
chopped onion.
(4) 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.
(5) 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
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