First of all, you will need to make a batch of frijoles refritos.
Ingredients | Makes 12 chalupas
- vegetable oil
- 12 corn tortillas (the thinner the better)
- 5-6 cups frijoles refritos
- 1/2 lb cheddar or Monterey Jack cheese, grated
- 1 large tomato, chopped
- 3 cups shredded lettuce
- Sour cream, Salsa and other ingredients to preference
In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla.
When the oil immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece quickly becomes crisp, you are ready to cook the chalupa shells.
Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper- or paper towel-covered cookie sheet in a warm oven.
Spread about a 1/4-inch layer of refried beans on each fried tortilla. Top with a generous amount of grated Cheddar or Monterey Jack cheese and 1 Tbsp chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler! They can burn too quickly.
Top with shredded lettuce, tomato, other ingredients of choice and serve.
Time: 15 minutes, plus preparation time of frijoles refritos.
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