RECIPE TITLE "Chalupas
de Queso de Cabra Recipe"
Source: The Mexican Gourmet,
Courtesy of Cooking.com
Makes 30 ---
These chalupas are a specialty of El Ciruelo Restaurant in Tepoztlan,
Morelos. The restaurant offers a view of Tepoztlan's extraordinary
mountains from its terrace and garden, where these snacks are often
1 1/2 pound tortilla masa (dough for corn tortillas)
10 ounces goat cheeses, crumbled
1/2 teaspoon salt, or to taste
4 tablespoons olive oil
2 onions, minced
2 cloves garlic, minced
8 oz tomatoes, roasted on a comal or cast-iron griddle or broiled
(grilled), peeled, and chopped
1 cup drained and mashed Frijoles de la Olla
1 head romaine lettuce, washed and finely shredded
Knead the tortilla masa with half the goat's cheese and the salt
until uniform in texture and color. Divide the dough into 30 oblong
balls and flatten each into thickish 1/8 inch oval tortillas. Cook
on a hot comal or cast-iron pan over medium heat for 1 to 2 minutes
on each side until they are a light golden brown, As soon as they
are cool enough to handle, pinch up the sides to form a ridge 1/4
inch high. Set aside while making the bean paste.
Heat the oil in a large frying pan over medium heat and saute the
onions and garlic until translucent. Add the tomatoes and a little
salt, and cook for about 5 minutes. Add the beans and cook, stirring,
until they have dried to the consistency of a paste.
To serve, warm the tortillas on a comal or cast-iron griddle and
spread a little bean paste on them. Top with the remaining goat's
cheese and sprinkle with the lettuce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 106 Fat: 5g Carbohydrates: 13g
Cholesterol: 5mg Sodium: 135mg Protein: 4g
Fiber: 2g % Cal. from Fat: 42% % Cal. from Carbs: 49%
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