LAS CHALUPAS
Steps:
- In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
- In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center.
GUACAMOLE AND CHEESE CHALUPAS
This is a great recipe of fried tortillas. This version is topped with tangy guacamole mixed with goat cheese. A very nice recipe to change things up a bit.
Provided by Aric Ross
Categories Lunch/Snacks
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or deep-fat fryer.
- When hot, deep-fry the tortillas for 2 minutes until crisp and golden.
- Alternatively, you can bake the tortillas for 20 minutes.
- Mash together the avocado and goat cheese.
- Add the onion, cumin seeds, lemon juice, hot sauce and seasoning.
- Top each tortilla with the guacamole, then a little yogurt.
- Sprinkle the cilantro on top, to garnish.
AUTHENTIC MEXICAN CHALUPAS
Chalupas bear very little resemblance to the behemoth's hawked by Taco Bell. This recipe is from my friend Aurora who hails from Puebla, Mexico!
Provided by Lisa Lotts
Categories Appetizer Main Course
Time 22m
Number Of Ingredients 6
Steps:
- In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4" of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It's ok, if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
Nutrition Facts : Calories 244 kcal, Carbohydrate 5 g, Protein 24 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 683 mg, Sugar 4 g, ServingSize 1 serving
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
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