MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chalupas
 Categories: Mexican, Meats, Poultry
      Yield: 6 servings
 
      4 ea Fried corn tortillas (below)

MMMMM--------------------------TOPPING-------------------------------
    1/2 lb Hamburger or chopped chicken
      1 ts Chili powder
    1/2 ts Cumin
    1/2 ts Garlic salt
    1/2 sm Onion
      3 ea To 4 1/2 c. grated cheddar
      2 ea To 3 diced ripe tomatoes
      1 x  Shredded lettuce
      1 x  Picante sauce

MMMMM-----------------HOMEMADE TORTILLAS RECIPE----------------------
      1 c  Flour or 1 cup masa harina
           Corn flour
      2 pn Baking powder (pinches)
      2 pn Salt
    1/8 c  Shortening
    1/4 c  Hot tap water
 
  Homemade Tortillas:  Combine flour (for flour tortillas) or masa
  harina (for corn tortillas) with baking powder, salt and shortening.
  Stir in hot water.  Massage dough by hand until well blended, let
  rest for 20 minutes. Flour a rolling pin and work surface.  Divide
  mixture into 6 parts for flour and 4 parts for corn.  Roll each ball
  out separately.  Corn tortillas will not be as thick as flour
  tortillas.  Fry rolled tortillas briefly on a lightly greased
  griddle.  Flour tortillas can be rolled around meat or vegetable
  mixture and fried in 1 inch of hot oil until golden for chimichangas.
  
  For Chalupas:  Using homemade fried corn tortillas, open and flat, as
  a base.  If using purchased prepared tortillas, sprinkle water over
  each side and steam in a plastic sack (3 at a time), 20 seconds in
  microwave, after which tortillas may be fried until crisp and lightly
  browned. Season meat with chili powder, cumin and garlic salt.  Pan
  fry meat and onion until meat is thoroughly cooked and onion is
  transparent.  (Leftover cooked roast, steak or chicken can also be
  used.)
  
  Divide meat into portions and spoon over the tortillas.  Over the
  meat, sprinkle 1/2 to 3/4 cup cheese on each chalupa, along with
  tomatoes and shredded lettuce.  Drizzle picante sauce over the top.
 
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