Chalupa
This Americanized chalupa is a crisp, flat fried corn tortilla layered with refried beans, cheese, onion, lettuce and tomato. The traditional Mexican chalupa, a specialty of Guerrero and Oaxaca, is a shaped masa cup filled with shredded pork, but this flat version is far easier at home. The key is hot oil, which keeps the tortilla crunchy instead of greasy, and a quick broil to melt the cheese.
Instructions
Pour about ½ inch of vegetable oil into a small skillet and heat it. To check the heat, drop in a small piece of tortilla. If the oil bubbles hard right away and the piece turns crisp quickly, it is ready, and oil that is too cool will leave the shells greasy and soggy.
Fry each tortilla flat in the oil, turning it to cook both sides, until it is very crisp. Drain the tortillas on a cookie sheet lined with newspaper or paper towels and keep them warm in a warm oven.
Spread a layer of refried beans about ¼ inch thick over each fried tortilla. Top each with a generous amount of grated cheese and about 1 tablespoon of chopped onion.
Set the assembled chalupas on a cookie sheet and put them under the broiler. Cook until the cheese melts and begins to bubble, watching closely because they can burn quickly.
Top with the shredded lettuce and chopped tomato, and serve right away while the shells are still crisp.
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