Chalupas

The Homesick Texan Cookbook © 2011 by Lisa Fain

At first glance, chalupas appear to be giant nachos – and to be honest, that assessment isn't far off. The Mexican tostada-style dish is essentially a lightly fried tortilla topped with beans, cheese, lettuce, tomatoes, and a variety of other fresh ingredients. This version comes from Lisa Fain’s The Homesick Texan Cookbook (Hyperion, 2011), an authentic compilation of Lone Star State grub, with a heavy Mexican influence.

Ingredients:
Oil, for frying
8 corn tortillas
Salt
2 cups refried beans
1 cup grated cheddar cheese (4 ounces)
2 cups shredded iceberg lettuce
1/2 cup canned diced tomatoes, drained, or 2 fresh plum tomatoes, diced
1/4 medium yellow onion, diced
1/4 cup chopped cilantro
Sliced pickled jalapeños
Salsa, for serving

Directions:
1. To make the fried tortillas, which are the chalupa base, in a large skillet, heat 1/2 inch of oil on medium heat. When it reaches 300 degrees F, fry the tortillas on each side until crisp and lightly browned, about 1 minute. Drain the fried tortillas on paper towels and lightly salt. If not already warm, in a pot heat up the refried beans.

2. To assemble the chalupas, spread each fried tortilla with 1/4 cup of refried beans. Top with cheddar cheese, lettuce, tomatoes, onions, cilantro, and pickled jalapeños. Serve with salsa.

Serves 4

Excerpted from Homesick Texan © 2011 by Lisa Fain. Reprinted with permission of Hyperion Books.

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