Chalupas/Tostadas, A Staple

If you ever in need of a debate topic, one which will bring even the most tempered people off their seats causing hearts rate to rise and blood pressure to sky rocket, debate chalupas vs tostadas. Want to take it one step further, chalupas vs tostadas vs tacos. Just writing this I can hear your teeth grinding. Yes, I know a few posts ago I went off a a tirade about a rose by any other name in reference to enchiladas vs burritos. And yes, I could take this same tirade against chalupas, tostadas, and crispy tacos but I won't. I will spare you. There are already plenty of posts out there devoted to this such as here, here, and here.

For this table and its counterparts chalupas/tostadas are one in the same . They are both made with corn tortillas, topped with too many toppings, and as I can never get my fresh fried corn tortillas to bend just at the edges not to stay completely flat they are served in various states of uniformity. Luckily, looks are not important when it comes to chalupas/tostadas because they are always fabulous. Chalupas, either homemade or store bought shells, are from the T&T list. At this rate, I am gonna run out of T&T meals. Better get back on the new recipe train.

Ingredients:
The list is endless. Tonight it was simple: fried corn tortillas topped with refried beans, rice, cheese, lettuce, salsa.

Instructions:
In a shallow pan, fry one corn tortilla at a time until crispy in the center. Drain on paper towel and sprinkle with salt. Repeat.

Spread in a thin layer hot beans, steaming rice, cold cheese, crisp lettuce, refreshing salsa. Keep layers thin otherwise the chalupa will crack in half resulting in nachos.

Scaled for Likability: Great
Store bought chalupa or taco shells can be purchased at most grocery stores. They will work in a pinch but are never fresh and will never crunch like a fresh shell. Learning to fry a chalupa shell does take practice and learning to fry taco shells takes lots and lots of practice. Practice results are worth the effort. One of the only reason why fresh chalupas are not made more often is the clean up. Having to wait for the grease to cool down, stored for later, and the area cleaned up from the fry mess is sometimes more work than a weeknight's energy level allows. Especially if the meat has to be cooked, the rice prepared, the salsa made. It can be just too much. Even if they are absolutely fabulous.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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