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Location: Texas, United States

Friday, March 13, 2009

Ana Maria's Chalupas

Very addictive.

8 tostada shells (flat crispy tortillas)
4 cups shredded lettuce
2 Roma tomatoes, sliced
1/2 onion, sliced
2 radishes, sliced
2 cans pinto beans, drained and rinsed
salt to taste
dried minced onion to taste
1 jar Mexican crema
1/4 to 1/2 cup green salsa
1/4 cup Parmesan cheese

If you live in south Texas, you can find all these ingredients in your grocery store. If not, you can fry corn tortillas until they are crisp to get the tostada shells and you can use sour cream in place of the crema.

Ana Maria cooks her own beans and makes her own tomatillo salsa. I don't.

Take drained and rinsed beans and put into a saucepan on the stove over medium heat with about 1/2 cup water. Once they are warm, mash with a potato masher. Don't make them totally smoooth. The mixture should be pretty thin, so add more water if necessary.

Check the crema: if it is thick, take some out and put in a dish. Mix in a little milk. Microwave for 20 seconds or so and mix. You want to make it thin so you can drizzle it on top.

To assemble: Spread a spoonful of beans on a tostada. Pile lettuce on top. Arrange one tomato slice, one radish slice, and one onion slice in one layer on top of lettuce. Drizzle with green salsa, then with crema, then sprinkle with Parmesan cheese. Enjoy.

Do not make these ahead. If they sit for a few minutes, they get all wet. Make only first serving at once, and then wait to make seconds.

Kid-friendly version: Just put beans, crema, and parmesan on tostada.

Makes 4 servings of 2 tostadas each.

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