Chalupa
Tex-Mex cuisine 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
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
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.
- 02
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.
- 03
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.
- 04
Top with shredded lettuce and tomato, and serve immediately.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to alex lines; view original image record .
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