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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chalupas Recipe

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This recipe for Chalupas is from The Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can black beans
1 red bell pepper, chopped (add to black beans)
1 small red onion, diced
1 box of sliced mushrooms
Zatarains or Mahatma spanish rice cooked (Zatarains requires 1 can diced
tomatoes)
baby corns (canned, not pickled)
lettuce
slivered carrots
olive oil (or whatever cooking oil you prefer)
flour tortillas

Sauce:
juice of 1 lemon
juice of 3 limes (at least)
about 1/2 cup orange juice
a couple of spoonfuls of salsa
cilantro or parsley if you've got it
sugar to taste
Directions:
Directions:
Start spanish rice, according to recipe on the box/bag
Warm black beans and red pepper in saucepan.
Saute red onion and mushrooms, until onions are translucent

Put about ½ inch of water in a baking dish, and add about 1 tablespoon of cooking oil. Dip tortillas in it and drape over small coffee cans (or something like, that’s oven proof) and bake at 350° until lightly browned (anywhere from 5 to 20 minutes, depending on your oven).

For each chalupa (arranging all to be aesthetically pleasing) use:
1 tortilla ‘bowl’
a couple of leaves of lettuce
spanish rice
black bean mixture
onion & mushroom mixture
baby corns
carrot slivers

Serve sauce on the side, like salad dressing

Shredded chicken or beef, or shrimp can be added if desired

 

 

 

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