Killer Mexican Chalupas – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- 12 corn tortillas
- 4-6 tablespoon vegetable oil
- 1/2 pkg.textured soy ground meatless(found in grocer”s freezer section; VP also will do)
- 1-3 teaspoon cumi
- 1-3 teaspoon chili powder
- 1-3 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1-3 teaspoon onion powder
- 1 can vegetarian refried beans (these are found in foreign food section of store)
- 1 head lettuce, chopped
- 2 fresh tomatoes, seeded and chopped
- 1/4 cup finely diced onion (not red)
- 2 avocados, mashed with 2-3 teaspoon
- Your favorite salsa
- Jalapenos (optional, but so worth the burn)
- French dressing
Directions:
First, in medium-sized skillet sprayed with non-stick cooking spray, crumble ground
meatless and add all spices. Cook until all browned. While that”s finishing, heat
beans either over stove or in microwave.
In large, fairly deep skillet, add vegetable oil and heat until oil forms small bubbles
when you dip an edge of the tortilla in it. When oil is fairly hot (please be careful!),
fry each corn tortilla on each side until desired crispyness is achieved using barbacue
tongs. Place on paper towels to drain off excess oil.
Then top each chalupa (fried tortilla) in following order: beans, Meatless, lettuce,
tomato, onion, avocado, salsa, french dressing (i know its bizarre but something like a
chemical reaction occurs when it hits the salsa-magnificent!) and jalapenos. Add salt and
pepper to taste.
Serves: 3
Preparation time: 20-30 mi
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