New Mexico Tourism | Enjoy

Cuisine: Albondigas soup, atole, bischochitos, capirotada, carne adovado, chalupas, chicharrones, chile con carne, chile rellenos, green chile stew, menudo, natillas, panoche, posole, tamales

Chalupas

A chalupa is a kind of tostada platter in Mexican cuisine made by pressing a thin layer of masa dough around the outside of a small mold and then deep frying it to produce a crisp shallow corn cup. It is typically filled with shredded chicken or pork meat, chopped onion, and a piece of chipotle pepper or red or green salsa. It is typically filled with shredded pork meat, a slice of onion, and a piece of chipotle pepper. Although in Americanized form they comprises a taco-like casing filled with ground beef, onion and sour cream.

Chalupas Recipe:

Vegetable oil
12 corn tortillas
6 cups of refried beans
Half a pound of grated cheddar cheese
1 large tomato, chopped
3 cups of lettuce, shredded

Directions:

1.In a small skillet, heat about half an inch of vegetable oil. Test the oil for the correct temperature by putting in a small piece of tortilla. If the oil immediately bubbles frantically and the quickly becomes crips then the oil is at the right heat. This is important because a low temperature will result in the tortilla boiling, rather than frying, and will produce an unpleasantly fatty and soggy chalupa shell.
2. Fry the tortilla completely flat in the fat, on both sides, until very crisp.
3. Drain and keep the fried tortilla warm on a newspaper covered cookie sheet in a warm oven.
4. Spread a layer of refried beans on each fried tortilla, about a quarter of an inch thick.
5. Top with a generous amount of grated cheddar cheese and about table spoon of chopped onion.
6. Place the assembled chalupas on a cookie sheet and brown under broiler until the cheese melts and begins to bubble.

Serve with a topping of with shredded lettuce and tomato.

Yield: 6-8 servings