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Tex Mexican
To start:
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 reaches
the temperature where it immediately begins to bubble frantically over the
tortilla as soon as it is put in the oil and the tortilla piece becomes crisp
quite quickly, you are ready to cook the chalupa shells. This is important
because there is nothing worse than a soggy chalupa shell which results from the
oil not being hot enough. Fry tortillas completely flat on both sides until very
crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm
oven.
After you put the topping you want:
Place assembled Chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly or micro -wave Top with shredded lettuce and tomato and serve.
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