Chalupa
A chalupa is a kind of tostada platter in Mexican cuisine. It is a specialty of South-central regions of Mexico, such as the states of Guerrero and Oaxaca. It is 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 pork meat, a slice of onion, and a piece of chipotle pepper. In the Americanized form, described below, the tortilla is typically left flat.
Source and licence
"Chalupa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chalupa, revision 4518118), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chalupa&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518118
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- Vegetable oil
- 12 corn tortillas
- 6 cups refried beans (pinto beans or black beans may be substituted)
- ½ pound grated queso fresco cheese
- Chopped onion
- 1 large tomato, chopped
- 3 cups shredded lettuce
Method
- In a small skillet, heat about ½ 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 bread quickly becomes crisp then the oil is at the right temperature. This is important because a low temperature will produce an unpleasantly oily and soggy chalupa shell.
- Fry the tortilla completely flat in the oil, on both sides, until very crisp. Drain and keep the fried tortilla warm on a newspaper or paper towel-covered cookie sheet in a warm oven. Spread a layer of refried beans on each fried tortilla, about ¼ inch thick. Top with a generous amount of grated cheddar cheese and about 1 tablespoon of chopped onion.
- Place the assembled chalupas on a cookie sheet and brown under broiler until the cheese melts and begins to bubble. Watch them carefully at this stage, as they can burn quite quickly.
- Top with shredded lettuce and tomato, and serve immediately.