Subj : Chalupas
To   : All
From : Ben Collver
Date : Tue Jan 28 2025 10:44:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chalupas
 Categories: Mexican, Vegetarian
      Yield: 6 Servings

     12    Wheat tortillas; (8")
           Sunflower oil; for frying
  1 1/2 c  Cheddar cheese; grated
  1 1/2 c  Jalapeño pepper Jack
           - cheese; grated

MMMMM-----------------------REFRIED BEANS----------------------------
      2 c  Pinto beans; uncooked
      6 c  Water
      3 cl Garlic; minced
    1/2 ts Salt
      1 tb Sunflower oil
    1/8 ts Cayenne pepper
      1 ts Ground cumin

MMMMM--------------------------TOPPINGS-------------------------------
           Lettuce; shredded
           Green and red pepper rings
           Onion rings
           Tomatoes; diced
           Guacamole
           Sour cream
           Olives; minced
           Salsa

  Chalupas are the café's most popular Mexican dinner special.
  Traditionally, tortillas are called chalupas in Mexico when they are
  filled and rolled up into a canoe-shaped roll. Our chalupas are
  served open-faced so that we can fit more into them.

  They involve stacking two flour tortillas that have been fried to a
  crisp golden color on top of one another. In between is a layer of
  refried beans and melted cheese. The whole tortilla is topped with
  salad veggies, guacamole, sour cream, and salsa. The result is
  beautiful, delicious, impressive to look at, and a meal in itself.

  Soak beans in water 8 hours or overnight. The next day, bring to a
  boil in a covered 3 qt saucepan and simmer 1-1/2 to 2 hours until
  tender. Stir occasionally and add more water if needed.

  Preheat oven to 375°F.

  Fry tortillas individually in a 10" frying pan in hot oil, enough to
  generously cover the bottom of pan. The tortilla should sizzle in the
  oil and quickly bubble up and brown. When tortilla turns lightly
  golden, flip over and cook the other side. It will cook quickly.
  Drain and set on paper towels. Cook all 12 tortillas this way.

  Make your refried beans. Drain out excess water and mash beans. Add
  minced garlic, salt, oil, cayenne, and cumin. Mix well and set aside.

  Make guacamole.

  Make salsa.

  Grate cheeses.

  Lay out your tortillas on 2 large cookie sheets and gently spread all
  the beans over 6 tortillas. Then spread the cheeses over the beans.
  These are ready to go in the oven and take only about 7 minutes, just
  enough time to melt the cheese and get the beans warm, so don't put
  them in until you're just about ready to eat. Put the extra 6
  tortillas in the oven 5 minutes after the bottoms and bake just
  enough to heat through, about 2 minutes. Prepare all your garnishes.
  When the chalupas come out of th eoven, top each one of the warmed
  extra tortillas and serve 2 to a plate. They should be generously
  dressed wfirst with lettuce, then peppers, onions, tomatoes, a big
  dollop of guacamole, and sour cream, and around this olives and
  chopped eggs. Serve with a side of salsa. A heaty appetite is needed
  to eat a whole chalupa!

  Huevos Rancheros:

  For Huevos Rancheros, use 1 tortilla per person. Fry as you would for
  chalupas. Make the salsa, refried beans, guacamole. Have the cheeses
  and the sliced vegetables ready. Bake tortillas with beans and cheese
  5 to 7 minutes. Have 2 fried eggs (over easy) ready to top of each
  tortilla with, then top with vegetables and guacamole, chalupa style.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM

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