===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-16-94 (18:50)             Number: 371
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chalupas                       Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.07

      Title: Chalupas
 Categories: Mexican, Meats, Poultry
   Servings:  6

      4 ea Fried corn tortillas (below)        1 x  Shredded lettuce
      1 x  TOPPING:                            1 x  Picante sauce
    1/2 lb Hamburger or chopped chicken        1 x  HOMEMADE TORTILLAS RECIPE:
      1 ts Chili powder                        1 c  Flour or 1 cup masa harina
    1/2 ts Cumin                                    Corn flour
    1/2 ts Garlic salt                         2 pn Baking powder (pinches)
    1/2 sm Onion                               2 pn Salt
      3 ea To 4 1/2 c. grated cheddar        1/8 c  Shortening
      2 ea To 3 diced ripe tomatoes          1/4 c  Hot tap water

  Homemade Tortillas:  Combine flour (for flour tortillas) or masa harina
  (for corn tortillas) with baking powder, salt and shortening.  Stir in hot
  water.  Massage dough by hand until well blended, let rest for 20 minutes.
  Flour a rolling pin and work surface.  Divide mixture into 6 parts for
  flour and 4 parts for corn.  Roll each ball out separately.  Corn
  tortillas will not be as thick as flour tortillas.  Fry rolled tortillas
  briefly on a lightly greased griddle.  Flour tortillas can be rolled
  around meat or vegetable mixture and fried in 1 inch of hot oil until
  golden for chimichangas.

  For Chalupas:  Using homemade fried corn tortillas, open and flat, as a
  base.  If using purchased prepared tortillas, sprinkle water over each
  side and steam in a plastic sack (3 at a time), 20 seconds in microwave,
  after which tortillas may be fried until crisp and lightly browned.
  Season meat with chili powder, cumin and garlic salt.  Pan fry meat and
  onion until meat is thoroughly cooked and onion is transparent.  (Leftover
  cooked roast, steak or chicken can also be used.)

  Divide meat into portions and spoon over the tortillas.  Over the meat,
  sprinkle 1/2 to 3/4 cup cheese on each chalupa, along with tomatoes and
  shredded lettuce.  Drizzle picante sauce over the top.

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