Hi, this is Chef Shay’ husband. Since Chef Shay is allowing contributors to her blog and today being Cinco de Mayo I want to give you one of my favorite Mexican foods. It is quick and very simple to make. Now, I’m an ole’ Texas boy and raised on Texmex. Most people know this dish as a Tostada. My first Chalupa was when I was about 6 years old as we on the way home from the big city of San Antonio and we stopped in a little town called D’hanis. It’s claim to fame that all the masonry red building bricks in the state to Texas bear the mark “D’hanis.” There are also churches on every corner. Anyway, we stopped for lunch and not knowing, at the age of 6, that much about Texmex, I ordered Chalupas and I’ve been eating them ever since.
The Chalupa (or if you’re a Californian – Tostada)
For an individual serving
- 2 corn tortillas (if you got some fresh one – even better – see previous blog)
- 3-4 tbsp. cooking oil
- 1 Can Rosita’s Refried Beans
- Chicken or Beef cubes (left over from those wonderful enchiladas that were make)
- 1 cup lettuce – shredded
- 1 cup Mexican cheese blend (Trader Joes’s)
- Sour Cream
- Avocado slices
Heat up the refried beans in a small pot. Get a flat skillet (we like cast iron). Pour the cooking oil on the skillet and heat up. You know that the temperature is right when you throw a couple of drops of water on the skillet and it dances. Place one tortilla on the skillet and let “fry,” flip over as it lightly browns. Fry until tortilla hardens. Remove and place on a paper towel to absorb the access oil. Repeat for the 2nd tortilla.
Once complete. Lay the tortillas on the plate and dress with 2 or 3 large spoon full of the refried beans, toss on the chicken or meat if so desired. Lettuce is the next topping followed by the cheese, a dab of sour cream, and avocado around the sour cream and eat.
I live well – I eat well – I’m married to Chef Shay