💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › chalup… captured on 2022-07-16 at 19:37:51.
⬅️ Previous capture (2022-06-12)
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.02
Title: CHALUPAS
Categories: Entrees, Tex-mex, Usenet
Yield: 12 chalupas
Vegetable oil
12 Corn tortillas (the
-thinner the better)
6 c Frijoles refritos
-(or less)
1/2 lb Cheddar cheese
-(sharp), grated
1 lg Tomato, chopped
3 c Lettuce, shredded
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 1/4-inch thick layer of refried beans on
each fried tortilla. Top with a generous amount of
grated sharp Cheddar cheese and about 1 T 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.
NOTES:
* 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.
: Difficulty: easy to moderate.
: Time: 15 minutes, plus preparation time of frijoles
refritos. : Precision: no need to measure.
:
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles,
Calif., USA
: Copyright (C) 1986 USENET Community Trust
-----