Recipes24

Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded|In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and serve.

4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed|Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10−15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8″ thickness on lightly floured board. Cut into 3″ squares or
triangles. Do not allow to dry; cover those waiting to be fried. When ready
to fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3″ hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.

2 1/2 Pound Tripe
1/2 Calf’s foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water|Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf’s foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf’s foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf’s foot, garlic, onion and water. Cook as
directed above.