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
No Cinco de Mayo is complete without the traditional Enchiladas. Going to any Mexican Restaurant you will find the Cheese Enchilada, the Chicken Enchilada and I dare say the Beef Enchilada. Well you know me – I have a tendency to do the non-traditional. And Yes I did here as well. Try these Vegetable Enchiladas.
These takes some time but they are so worth it!!
- 2 medium size zucchini sliced ¼” thick lengthwise.
- 2 medium yellow squash sliced ¼” thick lengthwise
- 1 large Portobello mushroom sliced in ½ slices
- 1 medium onion sliced in ¾” rings
- 1 cup on steamed or frozen spinach defrosted with excess moisture removed by wringing the spinach dry in a lintfree towel
- 1 cup of either good quality canned or frozen sweet corn. Fire roasted is best
- 1 can of Black Beans –rinsed
- 2 small cans of diced green chilies (mild)
- ½ cup of chopped cilantro
- 1 tsp. cumin
- ½ tsp. Oregano (dry)
- 2 small cans of sliced black olives (optional)
- 8 oz. container of sour cream
- 1 large can of tomatillo enchilada sauce
- 2-3 cups of Mexican cheese
- 20 corn tortillas (see previous blog for a great recipe)
- Taco seasoning – your favorite 1-2 tbsp.
- ¾ cup of vegetable oil
- 2 smashed cloves of garlic
- ¼ – ½ cup of chopped cilantro stems
- ¼ cup white wine vinegar
Place 1st four ingredients of the recipe in the marinade and marinate for at least 1-2 hours or overnight.
Remove vegetables and drain. Grill on your BBQ or grill pan until you have grill marks and vegetables are tender.
Allow to cool and chop all the vegetables into slices
Place in a large bowl. Add spinach, corn, beans, chilies, olives, sour cream, half of the cheese, cilantro, oregano and cumin. Combine.
Take a medium frying pan. I prefer cast iron – and pour about 3 tbsp. of vegetable oil in it. Heat to medium high.
Meanwhile take two 9” X 12” (and you will need two) casserole dishes and pour a small amount of enchiladas sauce in each casseroles.
Place each tortilla in the pan and heat until crisp tender. Transfer to casserole dish, fill with filling and roll placing the seam at the bottom of the pan. Continue the process until all enchiladas are done. You will have to add oil to the frying pan occasionally.
Preheat oven to 375 degrees. Place enchiladas in oven and bake for approximately 30 minutes. Now pour remaining sauce and cheese on top and bake an additional 15 minutes.
Gourmet Tip – if you want more cheese – have at it.
Live Well – Eat Well