MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chalupas
Categories: Mexican, Vegetarian
Yield: 6 Servings

12 Wheat tortillas; (8")
Sunflower oil; for frying
1 1/2 c Cheddar cheese; grated
1 1/2 c Jalapeño pepper Jack
- cheese; grated

MMMMM-----------------------REFRIED BEANS----------------------------
2 c Pinto beans; uncooked
6 c Water
3 cl Garlic; minced
1/2 ts Salt
1 tb Sunflower oil
1/8 ts Cayenne pepper
1 ts Ground cumin

MMMMM--------------------------TOPPINGS-------------------------------
Lettuce; shredded
Green and red pepper rings
Onion rings
Tomatoes; diced
Guacamole
Sour cream
Olives; minced
Salsa

Chalupas are the café's most popular Mexican dinner special.
Traditionally, tortillas are called chalupas in Mexico when they are
filled and rolled up into a canoe-shaped roll. Our chalupas are
served open-faced so that we can fit more into them.

They involve stacking two flour tortillas that have been fried to a
crisp golden color on top of one another. In between is a layer of
refried beans and melted cheese. The whole tortilla is topped with
salad veggies, guacamole, sour cream, and salsa. The result is
beautiful, delicious, impressive to look at, and a meal in itself.

Soak beans in water 8 hours or overnight. The next day, bring to a
boil in a covered 3 qt saucepan and simmer 1-1/2 to 2 hours until
tender. Stir occasionally and add more water if needed.

Preheat oven to 375°F.

Fry tortillas individually in a 10" frying pan in hot oil, enough to
generously cover the bottom of pan. The tortilla should sizzle in the
oil and quickly bubble up and brown. When tortilla turns lightly
golden, flip over and cook the other side. It will cook quickly.
Drain and set on paper towels. Cook all 12 tortillas this way.

Make your refried beans. Drain out excess water and mash beans. Add
minced garlic, salt, oil, cayenne, and cumin. Mix well and set aside.

Make guacamole.

Make salsa.

Grate cheeses.

Lay out your tortillas on 2 large cookie sheets and gently spread all
the beans over 6 tortillas. Then spread the cheeses over the beans.
These are ready to go in the oven and take only about 7 minutes, just
enough time to melt the cheese and get the beans warm, so don't put
them in until you're just about ready to eat. Put the extra 6
tortillas in the oven 5 minutes after the bottoms and bake just
enough to heat through, about 2 minutes. Prepare all your garnishes.
When the chalupas come out of th eoven, top each one of the warmed
extra tortillas and serve 2 to a plate. They should be generously
dressed wfirst with lettuce, then peppers, onions, tomatoes, a big
dollop of guacamole, and sour cream, and around this olives and
chopped eggs. Serve with a side of salsa. A heaty appetite is needed
to eat a whole chalupa!

Huevos Rancheros:

For Huevos Rancheros, use 1 tortilla per person. Fry as you would for
chalupas. Make the salsa, refried beans, guacamole. Have the cheeses
and the sliced vegetables ready. Bake tortillas with beans and cheese
5 to 7 minutes. Have 2 fried eggs (over easy) ready to top of each
tortilla with, then top with vegetables and guacamole, chalupa style.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)